Differences in bacterial community structure and volatile flavor substance of industrial-scale tiger skin chicken feet stored at air packaging and vacuum packaging

Publication date: January 2025Source: Food Research International, Volume 200Author(s): Xingguang Chen, Beibei Chu, Wei Cui, Guo Jie, Yinghui Zhang, Hui Zhou, Baocai Xu, Qianhui Gu

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