Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation
Baofang Xing, Tianming Zhou, Haotian Gao, Longxia Wu, Di Zhao, Juqing Wu, Chunbao Li, Chunbao Li
Topics & Concepts
UmamiAftertasteChemistryFlavorFermentationFood scienceTasteEthyl hexanoateEthyl lactateLipid oxidationBiochemistryAntioxidantCatalysisMeat and Animal Product QualityAnimal Nutrition and PhysiologyBee Products Chemical Analysis