Effects of region and ripening on the physicochemical properties, microbiome, metabolome, and volatilome of Chinese dry-cured ham.

Food Chem X · 2026 · PMC12816831 · PMID 41567559

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showed a trendno p-value reported

Its RA in Panxian ham showed a trend of increasing followed by decreasing during fermentation ( Mu et al., 2020 ).

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