Exploring the regulation of metabolic changes mediated by different combined starter cultures on the characteristic flavor compounds and quality of Sichuan-style fermented sausages
Buzhou Xu, Wenliang Qiu, Yuwei Liu, Fanyi Gong, Qian Liu, Jiaxin Chen, Yong Tang, Chang Su, Jie Tang, Dong Zhang, Hongjun Li
Topics & Concepts
StarterFlavorFermentationFood scienceQuality (philosophy)Fermentation starterChemistryBiologyBacteriaLactic acidGeneticsEpistemologyPhilosophyMeat and Animal Product QualityFood Quality and Safety StudiesProtein Hydrolysis and Bioactive Peptides