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Updated: May 5, 2026

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
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物理化学性质,非挥发性物质和微生物多样性之间的关系在干燥制西班牙鱼的加工过程中

Shanyu Wang1, Chong Jian2, Ling Zhao2

  • 1College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China.

Food research international (Ottawa, Ont.)
|January 8, 2025
PubMed
概括

特定的微生物增强了干西班牙 (DCSM) 的风味和质量. 这项研究将微生物多样性与DCSM加工过程中的物理化学变化和风味化合物联系起来.

关键词:
干燥干的西班牙鱼自由的氨基酸是自由的氨基酸.微生物多样性的微生物多样性.含有亚酸盐的含量皮尔森相关性 皮尔森相关性

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