The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China.
Sign Up to like & getrecommendations! Published in 2020 at "Food microbiology"
DOI: 10.1016/j.fm.2020.103505
Abstract: The objective of this study was to explore the correlation between bacterial communities and volatile compounds in traditional dry sausages from different regions in Northeast China. The bacterial community structure of dry sausages from five… read more here.
Keywords: dry sausages; traditional dry; correlation; correlation bacterial ... See more keywords