ArticleFoods (Basel, Switzerland)2026
Research on Physicochemical Properties and Taste of Coppa Influenced by Inoculation with
Juanjuan Du, Linyuan Feng, Ying Wang, Jinxuan Cao, Jinpeng Wang, Yuemei Zhang, Xiaoyan Tang, Wei Wang, Yu Ding, Shuai Zhuang and 1 more
Abstract read
In one paragraphArticle in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
0numbers the graph read from it
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What it found
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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.
2 · The registryThe trial behind it
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3 · Its place in the literatureWho cites it
0 citing papers in PubMed.
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4 · The recordCorrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
5 · Who and what moneyAuthors and funding
11 authors.
Juanjuan DuKey Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.ORCID 0009-0006-6148-6632 Linyuan FengKey Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Ying WangKey Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Jinxuan CaoKey Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.ORCID 0000-0002-6811-7796 Jinpeng WangKey Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.ORCID 0000-0003-2745-4996 Yuemei ZhangKey Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Xiaoyan TangInstitute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-Product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Wei WangMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Yu DingDepartment of Food Science & Technology, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, China.
Shuai ZhuangKey Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Wendi TengKey Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Funding
Ministry of Science and Technology of China, the fund of Cultivation Project of Double First-Class Disciplines of Food Science and Engineering, Beijing Technology & Business University No. BTBUYXTD202202National Key R&D Program of China 2023YFD2100104
6 · The paper itselfAbstract
Air-dried pork coppa is highly favored for its unique organoleptic and flavor characteristics. However, the traditional long processing cycle and uncontrollable environmental conditions lead to unstable product quality.
Indexed as
air-drying processcoppametabolite profileStaphylococcustaste
Identifiers
PMID41683047
PMCPMC12896817
What OpenQuestion holds
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LicenceCC BY
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