The potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China
Rongxin Wen, Fangda Sun, Xiang-ao Li, Qian Chen, Baohua Kong
Topics & Concepts
ChinaFood scienceBiologyBotanyGeographyEnvironmental scienceArchaeologyMeat and Animal Product QualityFermentation and Sensory AnalysisIdentification and Quantification in Food