PacBio sequencing combined GC–IMS approach to investigate the flavor formation of Jinhua ham prepared using Taihu black pigs

已完结 10 由向阳的向日葵发布于 2025/2/20 14:35:21

DOI:10.1016/j.lwt.2024.117024
作者：Huanhuan Li ,?Ke Zhao ,?Jin Zhang ,?Lihong Chen ,?Qicheng Huang ,?Xiaozhong Ma ,?Shengyuan Ge ,?Honggang Tang
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：In the present study, we evaluated the physicochemical and microbial properties, microbial diversity, and volatile organic compounds (VOCs) of Jinhua ham prepared using Taihu black pigs duri

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