The potential correlations between cell-free extracts from Rhodobacter sphaeroides grown under low-oxygen conditions and volatile organic compounds in Chinese-style sausage

Limited research has explored the use of Rhodobacter sphaeroides cell-free extracts (RCFE) in meat processing. To examine the potential application of RCFE in improving the flavor quality of Chinese-style sausage, in this study, we investigated the effects and mechanisms of RCFE grown under low-oxyg...

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Hlavní autoři:	Xin Nie, Jingjing Luo, Hongfan Chen, Haomou Pu, Qiqi Luo, Xinhui Wang, Xiaoping Yu, Dayu Liu, Zhiping Zhao
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2024-12-01
Edice:	Food Chemistry: X
Témata:	Sausage Rhodobacter sphaeroides Flavor formation GC–MS Proteomics
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2590157524008551
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