Effects of Rhodobacter sphaeroides Crude Extracts on Volatile Flavor Substances and Flavor Amino Acids of Sausages During Storage
In order to test the effects of the crude extracts from Rhodobacter sphaeroides (CCRS) on the volatile flavor substances and flavor amino acids of sausages during storage, the sausages were respectively processed with addition of CCRS at higher, medium and lower concentrations. Sausage processed wit...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | zho |
Published: |
The editorial department of Science and Technology of Food Industry
2023-06-01
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Series: | Shipin gongye ke-ji |
Subjects: | |
Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022090096 |