HIGHLIGHTS
- who: Yanli Zhu et al. from the Chengdu University, Chengdu, China have published the research work: Characterization of Quality Properties in Spoiled Mianning Ham, in the Journal: Foods 2022, 1713 of /2022/
- what: The aim this work was to investigate the physicochemical characteristics sources odor and associated microorganisms that cause spoilage High-throughput sequencing and solid-phase microextraction-gas-chromatography (SPME-GC-MS) techniques were used to characterize the physicochemical properties microbial community structure and volatile compounds spoiled and to compare it with normal
- how: The results showed that spoiled typically had higher . . .
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