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

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Publication date: 31 July 2026

Source: Food Research International, Volume 236

Author(s): Hai Chen, Xin Qian, Mi Tang, Hehe Li, Liang Ma, Yuhao Zhang

Publication date: 31 July 2026Source: Food Research International, Volume 236Author(s): Hai Chen, Xin Qian, Mi Tang, Hehe Li, Liang Ma, Yuhao Zhang Read More

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