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Insights into the flavor formation mechanism of reduced-salt shallow-fermented sausages under oscillatory temperature fermentation with starter culture inoculation

Hai Chen; Xin Qian; Mi Tang; Hehe Li; Liang Ma; Yuhao Zhang
Food Research International · Vol. 236 · pp. 119271 · 2026
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2026-07-01
Publication Year2026
Volume236
Pages119271
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2026.119271
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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