Characterization of Microbial Community and Volatile Flavor Compounds of Deep Spoiled Panxian Dry-Cured Ham
MU Yu, SU Wei, MU Yingchun
(1. School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2. Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang 550025, China)
MU Yu, SU Wei, MU Yingchun. Characterization of Microbial Community and Volatile Flavor Compounds of Deep Spoiled Panxian Dry-Cured Ham[J]. FOOD SCIENCE, 2021, 42(8): 221-228.