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Potential Correlation between Microbial Diversity and Volatile Flavor Compounds in Different Types of Korean Dry-Fermented Sausages

The microbial community in fermented sausages plays an important role in determining their quality characteristics. The objective of this study was to investigate the correlation between microbial diversity and volatile compounds in dry-fermented sausages procured from different regions of Korea. Re...

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Detalles Bibliográficos
Autores principales:	Kim, Jong-Hui, Lee, Eun-Seon, Kim, Bu-Min, Oh, Mi-Hwa
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9602160/ https://www.ncbi.nlm.nih.gov/pubmed/37430931 http://dx.doi.org/10.3390/foods11203182

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