ArticleFood chemistry: X2023
The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Development of phage-resistantFood chemistry: X · 2026Article
- The effect of two-stage temperature fermentation regulation on the microbial community and flavor profiles of shallow-fermented sausages inoculated withFood chemistry: X · 2026Article
- Effects of region and ripening on the physicochemical properties, microbiome, metabolome, and volatilome of Chinese dry-cured ham.Food chemistry: X · 2026Article
- Physicochemical properties, aroma compounds, non-volatile metabolites and their potential correlation inFood chemistry: X · 2025Article
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to understand the community successions driven by different starters and their effects on the flavor development of Chinese fermented sausages. The results showed that the bacterial genus (67.6%) and pH (32.4%) were the key factors influencing the volatile profile. Inoculated the starters composed of
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Registered trials
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