Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition

Publication date: March 2021Source: Food Science and Human Wellness, Volume 10, Issue 2Author(s): Ruifang Mi, Xi Chen, Suyue Xiong, Biao Qi, Jiapeng Li, Xiaoling Qiao, Wenhua Chen, Chao Qu, Shouwei Wang
Source: Food Science and Human Wellness - Category: Food Science Source Type: research