Effects of isolated Saccharomyces cerevisiae on the metabolites and volatile organic compounds of Chinese-style sausage

作者：Xin Nie, Xiaohan Jia, Xinyue Kang, Hongquan Pu, Ziqing Ling, Xinhui Wang, Xiaoping Yu, Yin Zhang, Dayu Liu, Zhiping Zhao · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.115269 · 被引用次数：14 · 研究领域：Fermentation and Sensory Analysis、Food Quality and Safety Studies、Meat and Animal Product Quality