Progress of Research on the Relationship between Characteristic Flavor and Microorganisms in Fermented Meat Products
Fermented meat products are products made from fresh meat under natural or artificially controlled conditions through microbial or enzymatic fermentation. There are many kinds of characteristic flavor compounds in fermented meat products, which mainly include esters, aldehydes, alcohols, acids and f...
محفوظ في:
| المؤلفون الرئيسيون: | , , , |
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| التنسيق: | Artigo |
| اللغة: | Chinês |
| منشور في: |
The editorial department of Science and Technology of Food Industry
2024-01-01
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| سلاسل: | Shipin gongye ke-ji |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030223 |
| الوسوم: |
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