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Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham

Xiaohui Gong Ruifang Mi Xi Chen Qiujin Zhu Suyue Xiong Biao Qi Shouwei Wang

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.324-335,12.

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.324-335,12.DOI:10.1016/j.fshw.2022.07.022

Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham

Xiaohui Gong ¹Ruifang Mi ²Xi Chen ²Qiujin Zhu ³Suyue Xiong ²Biao Qi ²Shouwei Wang²

作者信息

1. School of Liquor&Food Engineering,Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing,Guiyang 550025,China China Meat Research Center,Beijing 100068,China
2. China Meat Research Center,Beijing 100068,China
3. School of Liquor&Food Engineering,Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing,Guiyang 550025,China
折叠

摘要

关键词

Yeast/Flavor/Dry-cured ham/Meat model medium/Debaryomyces hansenii

分类

轻工纺织

引用本文复制引用

Xiaohui Gong,Ruifang Mi,Xi Chen,Qiujin Zhu,Suyue Xiong,Biao Qi,Shouwei Wang..Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham[J].食品科学与人类健康(英文),2023,12(1):P.324-335,12.

基金项目

the financial support of Guizhou Province Science and Technology Plan Project(QKHZC[2020]1Y152) （QKHZC[2020]1Y152）

the Guizhou High-level Innovative Talent Training Project(Qianke Cooperation Platform Talent number[2016]5662) （Qianke Cooperation Platform Talent number[2016]5662）

Guizhou Science and Technology Innovation Talent Team of Ecological Characteristic Meat Products(QKHPTRC[2020]5004). （QKHPTRC[2020]5004）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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