The potential correlation between microbial communities and flavors in traditional fermented sour meat

作者：Aiai Zhong, Wei Chen, Yufan Duan, Ke Li, Xingyu Tang, Xing Tian, Zhongqin Wu, Zongjun Li, Yuanliang Wang, Chuanhua Wang · 发表于：LWT · 年份：2021 · DOI：10.1016/j.lwt.2021.111873 · 被引用次数：127 · 研究领域：Meat and Animal Product Quality、Fermentation and Sensory Analysis、Probiotics and Fermented Foods