Effects of microbial diversity and phospholipids on flavor profile of caviar from hybrid sturgeon (Huso dauricus × Acipenser schrencki)
Xinxing Xu, Shixue Lu, Xuefei Li, Fan Bai, Jinlin Wang, Xiaodong Zhou, Ruichang Gao, Mingyong Zeng, Yuanhui Zhao
Topics & Concepts
ChemistryFlavorHeptanalHexanalGas chromatographyFood scienceBelugaChromatographyBiochemistryBiologyAldehydeFisheryCatalysisFermentation and Sensory AnalysisMeat and Animal Product QualityAdvanced Chemical Sensor Technologies