Work

Lactic acid bacteria and staphylococci improve swallowability of fermented meat pastes by modulating texture and flavor

Year: 2025

Type: article

Source: Food & Function

DOI: 10.1039/d5fo02066b

Authors: An He, Yufeng Zou, Jiaming Cai, Yuan Li, Yuting Wang, Dengyong Liu

Institution: Bohai University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W4412792216

FWCI: 0.86

Cites: 44

Cited by: 2

Related to: 10