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Year | Number of Results |
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2023 | 2 |
2024 | 1 |
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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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Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage.
Chen H, Kang X, Wang X, Chen X, Nie X, Xiang L, Liu D, Zhao Z.
Chen H, et al.
Foods. 2023 Aug 24;12(17):3190. doi: 10.3390/foods12173190.
Foods. 2023.
PMID: 37685124
Free PMC article.
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