Insights into yeast on amino acid metabolism,volatile compound evolutions,and sensory development during the processing of dry-cured hamOA
Insights into yeast on amino acid metabolism,volatile compound evolutions,and sensory development during the processing of dry-cured ham
Danni Li;Jinxuan Cao;Changyu Zhou;Tianmeng Zhang;Ying Wang;Jing Zhu;Chao Chen;Tao Jiang;Qiang Xia;Yangying Sun;Daodong Pan
Zhejiang Key Laboratory of Intelligent Food Logistic and Processing,Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition,College of Food Science and Engineering,Ningbo University,Ningbo 315211,ChinaChina Food Flavour and Nutrition Health Innovation Center,Beijing Technology and Business University,Beijing 100048,ChinaZhejiang Key Laboratory of Intelligent Food Logistic and Processing,Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition,College of Food Science and Engineering,Ningbo University,Ningbo 315211,ChinaZhejiang Key Laboratory of Intelligent Food Logistic and Processing,Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition,College of Food Science and Engineering,Ningbo University,Ningbo 315211,ChinaChina Food Flavour and Nutrition Health Innovation Center,Beijing Technology and Business University,Beijing 100048,ChinaJinhua Ham Quality Inspection Center of Zhejiang Province,Jinhua 321000,ChinaJinzi Ham Co.,Ltd.,Jinhua 321000,ChinaJinzi Ham Co.,Ltd.,Jinhua 321000,ChinaZhejiang Key Laboratory of Intelligent Food Logistic and Processing,Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition,College of Food Science and Engineering,Ningbo University,Ningbo 315211,ChinaZhejiang Key Laboratory of Intelligent Food Logistic and Processing,Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition,College of Food Science and Engineering,Ningbo University,Ningbo 315211,ChinaZhejiang Key Laboratory of Intelligent Food Logistic and Processing,Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition,College of Food Science and Engineering,Ningbo University,Ningbo 315211,China
Jinhua hamStarter culturesFungal communitiesMicrobial enzyme activitiesVolatile compoundsFlavor quality
Jinhua hamStarter culturesFungal communitiesMicrobial enzyme activitiesVolatile compoundsFlavor quality
《未来食品学报（英文）》 2026 (4)
577-588,12
This work was supported by National Natural Science Foundation of China(32472252),Zhejiang Provincial Natural Science Foundation(LR25C200003),National Key Research and Development Program of China(2021YFD2100104),Modern Agricultural Technical Foundation of China(CARS-42-25),Open Project of China Food Flavor and Nutrition Health Innovation Center(CFC2023A-001),Young Leading Talents program of Ningbo(2023QL034),and Natural Science Foundation of Ningbo(2022J086).
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