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Correlation between the Characteristic Flavour and Microbial Community of Xuanwei Ham after Ripening

Xuanwei ham is a traditional fermented meat product in China with a unique production process and excellent-quality reputation at home and abroad. To reveal the microbial community succession of Xuanwei ham at different post-ripening times (W1-4) and its relationship with flavour formation, the micr...

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Principais autores: Guipeng Li, Simin Li, Yiling Wen, Jing Yang, Ping Wang, Huaiyao Wang, Yawen Cui, Wenliang Wu, Liang Li, Zhendong Liu
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-07-01
Serier:Fermentation
Fag:
Xuanwei ham
different years
microbial diversity
volatile flavour
free amino acids
Online adgang:https://www.mdpi.com/2311-5637/10/8/392
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