Correlation of characteristic flavor and microbial community in Jinhua ham during the post-ripening stage

Author:

Deng Jieying,Xu Hui,Li Xiaomin,Wu Ying,Xu Baocai

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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5. Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes);Chen;Lebensmittel-Wissenschaft und -Technologie,2021

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