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...
Сохранить в:
| Главные авторы: | , , , , , , , |
|---|---|
| Формат: | Статья |
| Язык: | китайский |
| Опубликовано: |
The editorial department of Science and Technology of Food Industry
2025-07-01
|
| Серии: | Shipin gongye ke-ji |
| Предметы: | |
| Online-ссылка: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080255 |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|