An Investigation of Volatile Flavor Compounds and Lipolysis-Oxidation in Coppa as Affected by the Inoculation of Coagulase-Negative <i>Staphylococcus</i> during the Air-Drying Stage.

Foods · 2024 · PMC11395480 · PMID 39272489

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The sentences

an increasing trendno p-value reported

LOX activities in the four groups showed an increasing trend during the initial 20 days and then decreased slightly in the subsequent 20 days.

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