Quality changes and flavor formation of muscles from different parts of Xuanwei ham during fermentation and ripening

LIANG Wei, ZHANG Lu, WANG Xuejiao, YIN Xiaoyu, CAO Jianxin

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (23) : 267-276.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (23) : 267-276. DOI: 10.13995/j.cnki.11-1802/ts.042479

Quality changes and flavor formation of muscles from different parts of Xuanwei ham during fermentation and ripening

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(23): 267-276 https://doi.org/10.13995/j.cnki.11-1802/ts.042479

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