Effects of isolated Saccharomyces cerevisiae on the metabolites and volatile organic compounds of Chinese-style sausage

Affiliations

• ¹ Culinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.
• ² Culinary Science Key Laboratory of Sichuan Provincial Universities, College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China; Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
• ³ Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
• ⁴ School of Preclinical Medicine, Chengdu University, Chengdu 610106, China.
• ⁵ Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; National Agricultural Science and Technology Center (Chengdu), Chengdu 610000, China.
• ⁶ School of Preclinical Medicine, Chengdu University, Chengdu 610106, China. Electronic address: yuxiaoping@cdu.edu.cn.
• ⁷ Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China. Electronic address: zhaozhiping@cdu.edu.cn.