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Relationships between the bacterial diversity and metabolites of a Chinese fermented pork product, sour meat
Author(s) -
Lv Jing,
Xu Wenhuan,
Ji Chaofan,
Liang Huipeng,
Li Shengjie,
Yang Zhaoxia,
Zhang Sufang,
Lin Xinping
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14905
Subject(s) - food science , hexanal , chemistry , weissella , lactic acid , linalool , lactobacillus , fermentation , bacteria , biology , leuconostoc , essential oil , genetics
The relationship between the bacterial diversity and metabolites of 12 sour meats were evaluated.