The natural microflora of Xuanwei ham and the no-mouldy ham production
Author:
Publisher
Elsevier BV
Subject
Food Science
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1. Characterization the microbial diversity and metabolites of four varieties of Dry-Cured ham in western Yunnan of China;Food Chemistry: X;2024-06
2. Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham;Foods;2024-03-01
3. Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review;Critical Reviews in Food Science and Nutrition;2023-12-09
4. Selection of Potential Probiotic Yeasts from Dry-Cured Xuanwei Ham and Identification of Yeast-Derived Antioxidant Peptides;Antioxidants;2022-09-30
5. The stability of dry‐cured ham‐derived peptides and its anti‐inflammatory effect in RAW264.7 macrophage cells;International Journal of Food Science & Technology;2022-05-17
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