Characteristics of changes in volatile organic compounds and bacterial communities in physically preserved pigeon breast meat
Xiaoyang Tong, Xueqin Han, Songheng Wu, Jinxin Pang, Juan Fu, Jianguang Sun, Yongjin Qiao, Yi Zhang
Topics & Concepts
LactococcusFood scienceChemistryBacteriaAromaBiologyLactococcus lactisLactic acidGeneticsMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesIdentification and Quantification in Food