Effects of Mixed Starter Culture on Quality and Volatile Flavor of Fermented Sausages
In this study, headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) and other techniques were used to analyze the regular physical-chemical and microbiological properties, the content and aroma pattern of main volatile flavors, and the sensory evaluation of ferm...
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| Glavni autori: | , , , , , |
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| Format: | Artigo |
| Jezik: | Chinês |
| Izdano: |
The editorial department of Science and Technology of Food Industry
2024-03-01
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| Serija: | Shipin gongye ke-ji |
| Teme: | |
| Online pristup: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040273 |
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