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August 8, 2024FoodsOpen Access

Influence of Penicillium lanosum and Staphylococcus equorum on Microbial Diversity and Flavor of Mianning Hams

Wenli Wang Yanli Zhu Wei Wang Jiamin Zhang Decang He Lili Ji Lin Chen

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Abstract

Mianning ham is a traditional meat product in China. In this experiment, solid-phase microextraction-gas chromatography (SPME-GC-MS) and high-throughput sequencing were used to study the effects of adding

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Cite This Study

Wang et al. (2024) studied this question.

synapsesocial.com/papers/68e5cfffb6db64358756676c https://doi.org/10.3390/foods13162494

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