Insights into the flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A review
Yuhang Fan, Iftikhar Hussain Badar, Qian Liu, Xiufang Xia, Qian Chen, Baohua Kong, Fangda Sun
Topics & Concepts
CoagulaseFlavorFood scienceFermentationStaphylococcusChemistryBiologyStaphylococcus aureusBacteriaGeneticsMeat and Animal Product QualityIdentification and Quantification in FoodBiochemical Analysis and Sensing Techniques