Insights into the mechanism of nutty aroma formation by ππ΅π’π±π©πΊππ°π€π°π€π€πΆπ΄ π΄π’π±π³π°π±π©πΊπ΅πͺπ€πΆπ΄ 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 β¦
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