Impact and correlation of fermentation temperature on the bacterial community, flavor characteristics, and proteolysis of Harbin dry sausages

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Characterization of proteolysis during the ripening of semi-dry fermented sausages

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Effects of starter cultures on the formation of flavour compounds in dry sausage

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Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages

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The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China

Yingying Hu, Lang Zhang, Qian Liu et al. · Food Microbiology · 2020 · 201 citations

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