High-throughput sequencing and GC-IMS reveal the spoilage microorganisms and off-flavor indicators during the refrigeration of braised goose under different packagings.

Food Chem X · 2026 · PMC13216727 · PMID 42222002

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a decreasing trendno p-value reported

During the early to mid-storage period, the pH value exhibited a decreasing trend.

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an increasing trendno p-value reported

Subsequently, the pH of the braised goose exhibited an increasing trend.

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