Studies on Flavor Compounds and Free Amino Acid Dynamic Characteristics of Fermented Pork Loin Ham with a Complex Starter.

Foods · 2022 · PMC9142104 · PMID 35627071

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showed a trendno p-value reported

Figure 3 B shows that the TAV value in each experimental group was small, but with the increase in time, the TAV showed a trend of first increase and then decrease; its value reached the highest value at day 35.

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a decreasing trendno p-value reported

On the day 42, the contents of all amino acids showed a decreasing trend, which was mainly due to microbial metabolism being more intense than production [ 32 ].

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