Insights into the mechanism of nutty aroma formation by Staphylococcus saprophyticus in fermented sausages

International Journal of Food Microbiology 2026

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Authors: Jikun He, Youqin Duan, Shuting Yang, Fidel Toldrá, Jiong Zheng, Muying Du, Linlin Wang, Nodali Ndraha, Shuyao Wang, Jie Chen

DOI: 10.1016/j.ijfoodmicro.2026.111669

Cited by: 1

References: 35

Fields of Study & Subjects

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

References 35