New insights into the characteristic flavor formation of Sichuan fermented sausages driven by liquid smoke addition: An integrated study based on microbiomics, flavoromics, and untargeted metabolomics

International Journal of Food Microbiology 2026

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Authors: D H ZHANG, Xinrui Xie, Changlian Yu, Yuwei Liu, Li Yang, Chang Su, Xingzhong Zhang, Li Ha, Jie Tang

DOI: 10.1016/j.ijfoodmicro.2026.111624

Cited by: 4

References: 51

Fields of Study & Subjects

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

References 51