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Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature

Lin Chen1, Mengdie Li1, Yiting Song1

  • 1Sichuan Key Laboratory of Meat Processing, Chengdu University, Chengdu 610106, China.

Foods (Basel, Switzerland)
|July 12, 2025
PubMed

Keywords:
Mianning hammicrobial diversitypacking methodphysical and chemical propertiesvolatile flavor compounds

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