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

被引：0
|
作者：
Nie, Xin [1 ]
Jia, Xiaohan [1 ,2 ]
Kang, Xinyue [2 ]
Pu, Haomou [3 ]
Ling, Ziqing [1 ,2 ]
Wang, Xinhui [2 ,4 ]
Yu, Xiaoping [3 ]
Zhang, Yin [2 ]
Liu, Dayu [2 ]
Zhao, Zhiping [2 ,3 ]
机构：
[1] Sichuan Tourism Univ, Culinary Sci Key Lab Sichuan Prov Univ, Coll Culinary & Food Sci Engn, Chengdu 610100, Peoples R China
[2] Chengdu Univ, Coll Food & Biol Engn, Meat Proc Key Lab Sichuan Prov, Chengdu 610106, Peoples R China
[3] Chengdu Univ, Sch Preclin Med, Chengluo Ave 2025, Chengdu 610106, Peoples R China
[4] Natl Agr Sci & Technol Ctr Chengdu, Chengdu 610000, Peoples R China
来源：
FOOD RESEARCH INTERNATIONAL | 2024年 / 197卷
基金：
中国国家自然科学基金;
关键词：
YEAST;
D O I：
10.1016/j.foodres.2024.115269
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页数：16
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