Effect of supercritical carbon dioxide on bacterial community, volatile profiles and quality changes during storage of Mongolian cheese
Jing Feng, Yuanrong Zheng, Xin Zhang, Ran Zhou, Ming Ma
Topics & Concepts
Food scienceChemistrySupercritical carbon dioxideClostridiumFood spoilageBacteriaCarbon dioxideAcinetobacterSerratiaLactobacillusPseudomonasBiologyFermentationOrganic chemistryGeneticsProbiotics and Fermented FoodsMeat and Animal Product QualityMicrobial Inactivation Methods