Progress in Understanding the Effect and Mechanism of Starter Cultures on the Formation of Volatile Flavor Compounds in Fermented Sausage
LIU Yingli, YANG Ziyan, WAN Zhen, YU Qinglin, CAO Yating, JIANG Yixuan, LI Hongyan, LIU Jie, WANG Jing
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Laboratory of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)
LIU Yingli, YANG Ziyan, WAN Zhen, YU Qinglin, CAO Yating, JIANG Yixuan, LI Hongyan, LIU Jie, WANG Jing. Progress in Understanding the Effect and Mechanism of Starter Cultures on the Formation of Volatile Flavor Compounds in Fermented Sausage[J]. FOOD SCIENCE, 2021, 42(11): 284-296.