Shuting Yang

Insights into the mechanism of nutty aroma formation by 𝘚𝘵𝘢𝘱𝘩𝘺𝘭𝘰𝘤𝘰𝘤𝘤𝘶𝘴 𝘴𝘢𝘱𝘳𝘰𝘱𝘩𝘺𝘵𝘪𝘤𝘶𝘴 in fermented sausages

To achieve a starter culture with the ability of improving nutty aroma in the formulation of fermented sausage, this study evaluated sixteen staphylococci strains first, then …