Nevertheless, the a* value of the NA group showed a decreasing trend throughout the air-drying process, from 11.74 to 8.8, which was significantly lower than that in the other three groups.
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Research on Physicochemical Properties and Taste of Coppa Influenced by Inoculation with <i>Staphylococcus</i> During Air-Drying Process.
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The sentences
The metabolites of the NA group changed significantly compared with the CK group during the fermentation process, and the concentrations of most metabolites showed an increasing trend (except formic acid, fumaric acid, hypoxanthine, and tyramine xanthine).