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Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage

Hongfan Chen1,2, Xinyue Kang1, Xinyi Wang1

  • 1College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Foods (Basel, Switzerland)
|September 9, 2023
PubMed

Keywords:
Chinese-style sausagecorrelation analysishigh-throughput sequencingmicrobial diversityvolatile flavor substance

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