Exploring the effect of mold fermentation on the taste and flavor properties of traditional Japanese smoked-dried bonito (katsuobushi)
Jing Yu, Liuwei Yang, Zhenhua Ma, Gang Yu, Yong Xue, Changhu Xue, Changhu Xue
Topics & Concepts
UmamiFood scienceFlavorBonitoAromaChemistryFermentationTasteMoldBotanyBiologyFish <Actinopterygii>FisheryOlfactory and Sensory Function StudiesBiochemical Analysis and Sensing TechniquesFood Quality and Safety Studies