Lipid Hydrolysis, Oxidation, and Fatty Acid Formation Pathway Mapping of Synergistically Fermented Sausage and Characterization of Lipid Mediating Genes.

已完结 10 由小丹发布于 2024/8/6 15:24:05

DOI:10.1021/acs.jafc.4c05295
作者：Kalekristos Yohannes Woldemariam, Zhengkai Wang, Min Cai, Min Li, Wenxiang Jiang, Zhichaw Hu, Jinjuan Li, Wensheng Tang, Yushan Jiao, Yingli Liu, Qiankun Zheng, Jing Wang
文献类型：期刊论文
补充材料：只需要正文

American Chemical Society (ACS)

Abstract：Starter cultures play a significant role in lipid hydrolysis, prevention of lipid oxidation, and synthesis of fatty acid in fermented sausage, enhancing product quality. In this study, five

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