Metagenomic Analysis of Microbial Diversity and Functional Genes Responsible for Volatile Flavor of Naturally Fermented Mutton Sausage
The microbial community succession of fermented mutton sausage during natural fermentation was determined using metagenomic technology, and the metabolic pathways of volatile flavor substances and the microorganisms and enzymes involved in the metabolism of volatile flavor substances were annotated...
সংরক্ষণ করুন:
| প্রধান লেখক: | |
|---|---|
| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
China Food Publishing Company
2024-01-01
|
| মালা: | Shipin Kexue |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-2-018.pdf |
| ট্যাগগুলো: |
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