HIGHLIGHTS
- What: __SECTION__ Conclusions.
- Who: Li Yang and colleagues from the College of Food Science, Southwest University, No, Tiansheng Road, Beibei District, Chongqing, Beibei District, Chongqing, China have published the Article: Investigating Flavor Enhancement Methods in NaCl-Reduced Chinese Bacon (Larou) by Focusing on Physicochemical Characteristics, Bacterial Diversity, and Volatiles, in the Journal: Foods 2024, 3820 of 27/Nov/2024
- How: The results showed that based the the type (4-8% MT) and the type (>8% HT). The PE reads obtained from sequencing were subjected to sample splitting and then optimized data were obtained . . .
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