Dynamic Changes and Interactions between Microbial Communities and Volatile Flavor Compounds in Fermented Pigskin
To investigate the role of microorganisms in the formation of fermented pigskin's quality, samples were collected during the fermentation stage, and high-throughput sequencing and metabolomics techniques were applied to analyze the microorganisms and volatile metabolites during the fermentation...
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| Hoofdauteurs: | , , , , , , , |
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| Formaat: | Artikel |
| Taal: | Chinees |
| Gepubliceerd in: |
The editorial department of Science and Technology of Food Industry
2025-07-01
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| Reeks: | Shipin gongye ke-ji |
| Onderwerpen: | |
| Online toegang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080255 |
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