Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork belly

Correlation between physicochemical properties, flavor characteristics and microbial community structure in Dushan shrimp sour paste

“…The TAV was widely used to assess the intensity of flavor. If TAV > 1, the substance contributes more to overall flavor ( Gong et al, 2024 ). All FAAs (TAVs <1) were not taste-active compounds among the 9 group DSSP samples.…”