Insights into the flavor formation mechanism of reduced-salt shallow-fermented sausages under oscillatory temperature fermentation with starter culture inoculation

Food Research International 2026

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Authors: Hai Chen, Xin Qian, Mi Tang, Hehe Li, Liang Ma, Yuhao Zhang

DOI: 10.1016/j.foodres.2026.119271

Cited by: 1

References: 48

Fields of Study & Subjects

Meat and Animal Product Quality Polyamine Metabolism and Applications Fermentation and Sensory Analysis

References 48