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Xiang-Ling You

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Open access Sep 2026

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

Ripening time is a major determinant of quality and flavor formation in traditional Sichuan fermented Jiangrou (JR). However, the changes in physicochemical properties, flavor compounds, and bacterial communities during JR ripening remain insufficiently understood. Therefore, this study aimed to characterize the dynami...

Xiang-Ling You, Tian-Yang Wang, Hai-Bin Yuan et al. · 0 citations

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