Analysis of Microbial Diversity and Dynamics During Bacon Storage Inoculated With Potential Spoilage Bacteria by High-Throughput Sequencing

Overview of attention for article published in Frontiers in Microbiology, September 2021

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dimensions_citation: 9 Dimensions

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So far, Dimensions has found 9 publications that cite this research output.

9

The most recent citing publications are shown below. View all 9 publications that cite this research output on Dimensions.

Quality changes due to refrigerated storage in a traditional dry‐cured pork belly salted with glasswort or KCl as partial substitutes for NaCl

Article in Journal of the Science of Food and Agriculture (June 2024)

The potential correlation between the succession of microflora and volatile flavor compounds during the production of Zhenba bacon

Article in Food Chemistry X (May 2024)

The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products

Article in Foods (February 2024)

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