Characteristics of changes in volatile organic compounds and microbial communities during the storage of pickles
Xihan Sun, Xin Qi, Yu-di Han, Zhijun Guo, Chengbi Cui, Changqing Lin
Topics & Concepts
WeissellaLeuconostocFirmicutesFood scienceLactobacillusFlavorProteobacteriaChemistryPropionateBiologyBacteriaOrganic chemistry16S ribosomal RNAGeneticsFermentationAdvanced Chemical Sensor TechnologiesFermentation and Sensory AnalysisMeat and Animal Product Quality