Dynamic Changes in Flavor-Related Compounds and Bacterial Community Structure During Sichuan Jiangrou Ripening.

You X, Wang T, Yuan H, Tang W, Wu H, Xu X

DOI: 10.3390/foods15183258
Published: 2026 Sep 15
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods15183258,
  title = {Dynamic Changes in Flavor-Related Compounds and Bacterial Community Structure During Sichuan Jiangrou Ripening.},
  author = {You X and Wang T and Yuan H and Tang W and Wu H and Xu X},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15183258},
  url = {https://doi.org/10.3390/foods15183258}
}

RIS

TY  - JOUR
TI  - Dynamic Changes in Flavor-Related Compounds and Bacterial Community Structure During Sichuan Jiangrou Ripening.
AU  - You X
AU  - Wang T
AU  - Yuan H
AU  - Tang W
AU  - Wu H
AU  - Xu X
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15183258
UR  - https://doi.org/10.3390/foods15183258
ER  -

APA

X, Y., T, W., H, Y., W, T., H, W., & X, X. (2026). Dynamic Changes in Flavor-Related Compounds and Bacterial Community Structure During Sichuan Jiangrou Ripening.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15183258

Source records

pubmed · retrieved 2026-09-26T15:18:44.871Z