The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China

Published 2020 View Full Article

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Title
The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China
Authors
Keywords
Bacterial community, Volatile compounds, Traditional dry sausages, High-throughput sequencing, HS-SPME-GC-MS
Journal
FOOD MICROBIOLOGY
Volume 91, Issue -, Pages 103505
Publisher
Elsevier BV
Online
2020-04-12
DOI
10.1016/j.fm.2020.103505

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