Ma, Y.; Lan, Q.; Wang, C.; Laghi, L.; Zhu, C.; Picone, G.
Analysis of Changes in Flavor Profile and Bacterial Succession During Pork Fermentation Using Multi-Omics-Based Analysis. Foods 2025, 14, 3804.
https://doi.org/10.3390/foods14213804
AMA Style
Ma Y, Lan Q, Wang C, Laghi L, Zhu C, Picone G.
Analysis of Changes in Flavor Profile and Bacterial Succession During Pork Fermentation Using Multi-Omics-Based Analysis. Foods. 2025; 14(21):3804.
https://doi.org/10.3390/foods14213804
Chicago/Turabian Style
Ma, Yuyan, Qiuyu Lan, Chenshuo Wang, Luca Laghi, Chenglin Zhu, and Gianfranco Picone.
2025. "Analysis of Changes in Flavor Profile and Bacterial Succession During Pork Fermentation Using Multi-Omics-Based Analysis" Foods 14, no. 21: 3804.
https://doi.org/10.3390/foods14213804
APA Style
Ma, Y., Lan, Q., Wang, C., Laghi, L., Zhu, C., & Picone, G.
(2025). Analysis of Changes in Flavor Profile and Bacterial Succession During Pork Fermentation Using Multi-Omics-Based Analysis. Foods, 14(21), 3804.
https://doi.org/10.3390/foods14213804