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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| Hlavní autoři: | , , , , , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
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MDPI AG
2024-07-01
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| Edice: | Fermentation |
| Témata: | |
| On-line přístup: | https://www.mdpi.com/2311-5637/10/8/392 |
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