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Year | Number of Results |
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2023 | 1 |
2024 | 2 |
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The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products.
Foods. 2024 Feb 17;13(4):608. doi: 10.3390/foods13040608.
Foods. 2024.
PMID: 38397585
Free PMC article.
Review.
The Volatile Flavor Substances, Microbial Diversity, and Their Potential Correlations of Inner and Surface Areas within Chinese Qingcheng Mountain Traditional Bacon.
Chen H, Zhang Y, Wang X, Nie X, Liu D, Zhao Z.
Chen H, et al.
Foods. 2023 Oct 11;12(20):3729. doi: 10.3390/foods12203729.
Foods. 2023.
PMID: 37893622
Free PMC article.
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Microbial Diversity and Community Structure of Chinese Fresh Beef during Cold Storage and Their Correlations with Off-Flavors.
Zhao Z, Ling Z, Nie X, Liu D, Chen H, Zhang S.
Zhao Z, et al.
Foods. 2024 May 10;13(10):1482. doi: 10.3390/foods13101482.
Foods. 2024.
PMID: 38790782
Free PMC article.
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