Your browser doesn't support javascript.
loading
Potential Correlation between Microbial Diversity and Volatile Flavor Compounds in Different Types of Korean Dry-Fermented Sausages.
Kim, Jong-Hui; Lee, Eun-Seon; Kim, Bu-Min; Oh, Mi-Hwa.
Afiliação
  • Kim JH; National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
  • Lee ES; National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
  • Kim BM; National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
  • Oh MH; National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
Foods ; 11(20)2022 Oct 12.
Article em En | MEDLINE | ID: mdl-37430931
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article