Characterization the microbial diversity and metabolites of four varieties of Dry-Cured ham in western Yunnan of China-Reference-Cited by-同舟云学术

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Characterization the microbial diversity and metabolites of four varieties of Dry-Cured ham in western Yunnan of China

Published:2024-06 Issue: Volume:22 Page:101257
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Qin Yu,Li Wenwen,Zhang Wenwen,Zhang Beibei,Yao Dengjie,Zeng Chunyin,Cao Jianxin,Li Lirong,Huang Rui

Funder

Science and Technology Department of Yunnan Province

Shaanxi Province Department of Science and Technology

Publisher

Elsevier BV

Reference46 articles.

1. Sympathomimetic effects of paraxanthine and caffeine in humans;Benowitz;Clinical Pharmacology and Therapeutics,1995

2. Metataxonomic profiling of bacterial communities and their predictive functional profiles in traditionally preserved meat products of Sikkim state in India;Bhutia;Food Research International,2021

3. H-1 NMR reveals the mechanism of potassium lactate on proteolysis and taste metabolites of Rugao ham;Cai;Foods,2023

4. Sexual dimorphism of gut microbiota dictates therapeutics efficacy of radiation injuries;Cui;Advanced Science,2019

5. Correlation of characteristic flavor and microbial community in Jinhua ham during the post-ripening stage;Deng;Lwt,2022

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1. An Evaluation of Pig Type Regarding the Quality of Xuanwei Ham;Fermentation;2024-07-16

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