2024
DOI: 10.3390/foods13162587
|View full text |Cite
|
Sign up to set email alerts
|

Study on the Changes and Correlation of Microorganisms and Flavor in Different Processing Stages of Mianning Ham

Yue Huang,
Zhengli Wang,
Ling Gan
et al.

Abstract: (1) Background: Mianning ham is a dry-cured ham from Southwest China, known for its distinct regional characteristics and delicious taste. It is particularly favored by consumers due to its safety, as no artificial nitrites are added during processing. The microbial changes during its different processing stages significantly influence the final product’s flavor. This study aims to investigate the changes in microbial communities and flavor compounds across the nine stages of Mianning ham production, from raw … Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Publication Types

Select...

Relationship

0
0

Authors

Journals

citations
Cited by 0 publications
references
References 44 publications
0
0
0
Order By: Relevance

No citations

Set email alert for when this publication receives citations?