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Insight into the correlation between microbial diversity and flavor profiles of traditional dry-cured duck from the metabolomic perspective.
Li, Xiao-Min; Deng, Jie-Ying; Wu, Ying; Nie, Wen; Wang, Zhao-Ming; Zhou, Hui; Xu, Bao-Cai.
Affiliation
  • Li XM; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei
  • Deng JY; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei
  • Wu Y; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei
  • Nie W; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei
  • Wang ZM; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei
  • Zhou H; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei
  • Xu BC; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei
Food Res Int ; 156: 111349, 2022 06.
Article in En | MEDLINE | ID: mdl-35650978
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Ducks / Saccharomycetales Limits: Animals Language: En Journal: Food Res Int Year: 2022 Document type: Article Country of publication:
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Ducks / Saccharomycetales Limits: Animals Language: En Journal: Food Res Int Year: 2022 Document type: Article Country of publication: