The Volatile Flavor Substances, Microbial Diversity, and Their Potential Correlations of Inner and Surface Areas within Chinese Qingcheng Mountain Traditional Bacon

The Volatile Flavor Substances, Microbial Diversity, and Their Potential Correlations of Inner and Surface Areas within Chinese Qingcheng Mountain Traditional Bacon

The objective of this study was to explore the microbial diversity, volatile flavor substances, and their potential correlations in inner and surface Chinese Qingcheng Mountain traditional bacon (CQTB). The results showed that there were 39 volatile flavor substances in inner and surface CQTB detect...

Full description

Bibliographic Details
Main Authors: Hongfan Chen, Yulin Zhang, Xinyi Wang, Xin Nie, Dayu Liu, Zhiping Zhao
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
Chinese traditional bacon
microbial community structure
key flavor substance
multivariate statistical analysis
correlation analysis
Online Access:https://www.mdpi.com/2304-8158/12/20/3729

Similar Items

Similar Items