Combined physical fields stimuli applied during post-fermentation stage to enhance volatilome features and inhibit off-flavor of fermented liver paste

Innovative Food Science & Emerging Technologies 2026

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Authors: Jinglin Xu, Xinze Li, Changyu Zhou, Libin Wang, Anderson S. Sant'Ana, Daodong Pan, Jinxuan Cao, Hao Zhang, Qiang Xia

DOI: 10.1016/j.ifset.2026.104477

Cited by: 1

References: 54

Fields of Study & Subjects

Microbial Inactivation Methods Meat and Animal Product Quality Food Drying and Modeling

References 54