Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades
Zimu Li, Ying Wang, Daodong Pan, Fang Geng, Changyu Zhou, Jinxuan Cao
Topics & Concepts
FlavorFood scienceAromaChemistryPenicilliumMicroorganismBiologyBacteriaGeneticsMeat and Animal Product QualityBee Products Chemical AnalysisInsect and Pesticide Research