Comparative analysis of volatile compounds and microbial community succession in Chinese fish sauce: Three typical types of fast-fermented fish sauces
Jia‐Run Han, Jialan Jiang, Tao Kong, Xilian Zhao, Xin Zhao, Ping Li, Qing Gu
Topics & Concepts
Food scienceFermentationFlavorFermented fishChemistryLactobacillusBiologyPolyamine Metabolism and ApplicationsProbiotics and Fermented FoodsFermentation and Sensory Analysis