Study on quality enhancement during cigar tobacco fermentation by Staphylococcus nepalensis: insights into microbial community, volatile substances and sensory evaluation by Qi Pei, Qi Pei, Qi Pei, Xue Jiang, Xue Jiang, Xue Jiang, Zhengqin Li, Zhengqin Li, Zhengqin Li, Hong Xu, Hong Xu, Hong Xu, Mingyong Xie, Mingyong Xie, Mingyong Xie, Tao Xiong, Tao Xiong, Tao Xiong, Zhanggen Liu, Zhanggen Liu, Zhanggen Liu, Zhanggen Liu

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Effects of Co-fermentation with Lactic Acid Bacteria and Staphylococcus with Antioxidant Activity on the Quality of Cantonese Sausages by LI Jinhai, MA Yixuan, PEI Huijie, HE Wei, ZHONG Xumei, YU Jiamei, ZHANG Yulin, XIE Jiaxin, LI Chengtao, YANG Yong

Subjects: “…antioxidant activity; lactic acid bacteria; staphylococcus; inoculated fermentation; frozen pork; cantonese sausage…”
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Effect of different fermentation methods on the aroma and sensory characteristics of Musalais wine by ZHU Shaolin, CHEN Qiling, ZHANG Wanxueer, HE Jing, GUO Shengting, KAN Luping, YANG Xingyuan

Subjects: “…musalais|inoculation fermentation|natural fermentation|volatile flavor component|sensory evaluation…”
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