The effects of yeast fermentation on taste substance evolution and sensory development of dry-cured ham: The insights of peptidomics and metabolomics

To investigate the mechanism of yeast fermentation on the evolution of taste substances of Jinhua ham, the effects of Rhodotorula mucilaginosa (B2, S13 and S38) and Candida parapsilosis (B10) fermentation on structural protein degradation, taste components and sensory characteristics were studied. T...

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Ngā kaituhi matua:	Xinge Wang, Yongling Ding, Qiang Xia, Ying Wang, Yangying Sun, Daodong Pan, Jinxuan Cao, Changyu Zhou
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	Elsevier 2025-10-01
Rangatū:	Food Chemistry: X
Ngā marau:	Jinhua ham Yeast Peptidomics Taste substances Kokumi
Urunga tuihono:	http://www.sciencedirect.com/science/article/pii/S2590157525009204
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!