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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| Hoofdauteurs: | , , , , , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Elsevier
2025-10-01
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| Reeks: | Food Chemistry: X |
| Onderwerpen: | |
| Online toegang: | http://www.sciencedirect.com/science/article/pii/S2590157525009204 |
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