Moisture and interspecies interactions shape microbial communities and metabolites to define the sensory profile of fermented sausages

Food Chemistry 2026

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Authors: Di Zhang, Ruren Li, Liangyan Rong, Ying Xu, Futong Song, Nan Zhang, Ting Sun, Guoliang Li

DOI: 10.1016/j.foodchem.2026.148870

Cited by: 2

References: 50

Fields of Study & Subjects

Meat and Animal Product Quality Probiotics and Fermented Foods Polyamine Metabolism and Applications

References 50