The potential correlation between microbial communities and flavors in traditional fermented sour meat
Aiai Zhong, Wei Chen, Yufan Duan, Ke Li, Xingyu Tang, Xing Tian, Zhongqin Wu, Zongjun Li, Yuanliang Wang, Chuanhua Wang
Topics & Concepts
FlavorFermentationFood scienceChemistryLactobacillusEthyl butyrateWeissellaFermentation in food processingMicroorganismYarrowiaLactic acidBiologyBacteriaYeastBiochemistryAromaLeuconostocGeneticsMeat and Animal Product QualityFermentation and Sensory AnalysisProbiotics and Fermented Foods