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Predominant yeasts in Chinese Dong fermented pork(Nanx Wudl)and their aroma-producing properties in fermented sausage condition

Ruifang Mi Xi Chen Suyue Xiong Biao Qi Jiapeng Li Xiaoling Qiao Wenhua Chen Chao Qu Shouwei Wang

食品科学与人类健康（英文）2021，Vol.10Issue(2)：231-240,10.

Predominant yeasts in Chinese Dong fermented pork(Nanx Wudl)and their aroma-producing properties in fermented sausage condition

Ruifang Mi ¹Xi Chen ²Suyue Xiong ¹Biao Qi ²Jiapeng Li ¹Xiaoling Qiao ²Wenhua Chen ¹Chao Qu ²Shouwei Wang¹

作者信息

1. China Meat Research Center,Beijing 100068,China
2. Beijing Key Laboratory of Meat Processing Technology,Beijing 100068,China
折叠

摘要

关键词

Yeast/Nanx Wudl/Fermented sausage/Aroma/Saccharomyces cerevisiae

Key words

Yeast/Nanx Wudl/Fermented sausage/Aroma/Saccharomyces cerevisiae

引用本文复制引用

Ruifang Mi,Xi Chen,Suyue Xiong,Biao Qi,Jiapeng Li,Xiaoling Qiao,Wenhua Chen,Chao Qu,Shouwei Wang..Predominant yeasts in Chinese Dong fermented pork(Nanx Wudl)and their aroma-producing properties in fermented sausage condition[J].食品科学与人类健康（英文）,2021,10(2):231-240,10.

基金项目

The authors acknowledge the financial support of the National Key R&D Program of China(grant no.2018YFD0400404). （grant no.2018YFD0400404）

食品科学与人类健康（英文）

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