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Chun-yu Wang

Hefei University of Technology

193 Tunxi Rd

Baohe

Hefei

China

  • Hefei University of Technology

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Innovative Insights into Dry Fermented Sausages Flavor: Unraveling the Impact of Varied Lactobacillus Genera-Driven Fermentation

Number of pages: 31 Posted: 15 Mar 2024
Sha-sha Zheng, Ying-ying Hu, Li-jun Tan, Liu Yang, Chun-yu Wang and Baocai Xu
Hefei University of Technology, Hefei University of Technology, Hefei University of Technology, Hefei University of Technology, Hefei University of Technology and Hefei University of Technology
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lactobacillus, dry fermented sausage, flavor profile, sensory analysis, correlation analysis