Staphylococcus inoculation enhances the sensorial attributes of Chinese bacon by coordinating the composition of flavor compounds through amino acid metabolism
Yang Li, Hongjun Li, Han Wu, S.-Q. Liu, Zhifei He
Topics & Concepts
FlavorComposition (language)MetabolismFood scienceChemistryInoculationStaphylococcus aureusLactic acidBiochemistryBacteriaBiologyHorticulturePhilosophyLinguisticsGeneticsBiochemical Analysis and Sensing TechniquesMeat and Animal Product QualityProbiotics and Fermented Foods