Differences in bacterial community structure and volatile flavor substance of industrial-scale tiger skin chicken feet stored at air packaging and vacuum packaging

已完结 10 由七安发布于 2026/2/1 21:02:23

DOI:10.1016/j.foodres.2024.115499
作者：Xingguang Chen ,?Beibei Chu ,?Wei Cui ,?Guo Jie ,?Yinghui Zhang ,?Hui Zhou ,?Baocai Xu ,?Qianhui Gu
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The aim of this study was to investigate the differences of quality indexes, bacterial community and volatile organic compounds (VOCs) of industrial-scale tiger skin chicken feet (TSCF) unde

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