Changes in physicochemical properties, moisture distribution and volatile flavor compounds of yellow catfish: The roles of dominant spoilage bacteria
Juyuan Wang, Jie Li, Yi Zhang, Youwei Ai, Hongxun Wang, Yahong Han, Wenfu Hou
Topics & Concepts
Shewanella putrefaciensCatfishFood spoilageFood scienceShewanellaChemistryPseudomonasTrimethylamineBacteriaBiologyBiochemistryFisheryFish <Actinopterygii>GeneticsAquaculture disease management and microbiotaMeat and Animal Product QualityIdentification and Quantification in Food