期刊论文详细信息
MicrobiologyOpen | |
Characterization of the microbiota and chemical properties of pork loins during dry aging | |
Kotaro Tada1  Tomohiro Irisawa1  Yoshiki Muramatsu2  Yozo Nakazawa3  Takao Myoda3  Akihito Endo3  Shintaro Maeno3  Yoshihiko Kido3  Masao Yamazaki3  Ryosuke Koizumi4  Yuh Shiwa5  | |
[1] Department of Agricultural Innovation for Sustainability, Faculty of Agriculture, Tokyo University of Agriculture, Kanagawa, Japan;Department of Bioproduction and Environment Engineering, Faculty of Regional Environment Science, Tokyo University of Agriculture, Tokyo, Japan;Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan;Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan;Department of Agricultural Innovation for Sustainability, Faculty of Agriculture, Tokyo University of Agriculture, Kanagawa, Japan;Department of Molecular Microbiology, Faculty of Life Sciences, Tokyo University of Agriculture, Tokyo, Japan;NODAI Genome Research Center, Tokyo University of Agriculture, Tokyo, Japan; | |
关键词: aroma; Debaryomyces; dry‐aging pork; microbiota; proteolysis; Pseudomonas; | |
DOI : 10.1002/mbo3.1157 | |
来源: Wiley | |