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

出版年份 2020 全文链接

标题

作者

关键词

Bacterial community, Volatile compounds, Traditional dry sausages, High-throughput sequencing, HS-SPME-GC-MS

出版物

Volume 91, Issue -, Pages 103505

出版商

Elsevier BV

发表日期

2020-04-12

DOI

10.1016/j.fm.2020.103505

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