Dynamic changes in volatile profiles and bacterial communities during natural fermentation of Mei yu, traditional Chinese fermented fish pieces
Hongmei Yin, Hong Qiang, Yu Xiang, Hui Wang, Xiaodan Shi, Wei Liu, Tao Yuan, Zongcai Tu
Topics & Concepts
FermentationFlavorFood scienceChemistryFermented fishLactobacillusFermentation in food processingLactic acidBacteriaBiologyGeneticsProbiotics and Fermented FoodsMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques