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Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition

Hongxia Che, Jing Yu, Jinyuan Sun, Kuan Lu, Wancui Xie

2021Food Bioscience47 citationsDOI

Topics & Concepts

Food scienceFlavorChemistryShrimpFermentationLactobacillusComposition (language)BiologyPhilosophyFisheryLinguisticsProbiotics and Fermented FoodsMeat and Animal Product QualityFermentation and Sensory Analysis
Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition | Litcius