Effects of Co-Fermentation with <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus plantarum</i> on Volatile Flavor Compounds and Texture Properties of Duck Meat

This study investigated the changes in flavor and texture of duck meat during co-fermentation with <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus plantarum</i>. Characteristic flavor compounds of duck meat, including hexanal, nonanal, octanal, (E)-2-octenal, and 1-octen-3-ol, were detected. Wi...

全面介绍

书目详细资料

Principais autores:	Sijia Chen, Lei Dong, Jia Guo, Runmei Zhang, Jun Cai
格式:	Artigo
语言:	Inglês
出版:	MDPI AG 2026-08-01
丛编:	Fermentation
主题:	duck meat fermentation <i>Saccharomyces cerevisiae</i> <i>Lactobacillus plantarum</i> flavor myofibrillar protein
在线阅读:	https://www.mdpi.com/2311-5637/12/8/374
标签:	添加标签 没有标签, 成为第一个标记此记录!