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Insights into the balance of safety, flavor, and texture in fermented fish: A study based on full-length sequencing of fermented largemouth bass (Micropterus salmoides)

Xianhao Zhang, Bingrui Guo, Bing Dai, Shimiao Wang, Siqi Zhang, Sufang Zhang, Chaofan Ji, Beiwei Zhu, Xinping Lin

2025International Journal of Food Microbiology10 citationsDOI

Topics & Concepts

MicropterusBass (fish)FisheryBiologyFlavorFermentationFish <Actinopterygii>Food scienceMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesPolyamine Metabolism and Applications
Insights into the balance of safety, flavor, and texture in fermented fish: A study based on full-length sequencing of fermented largemouth bass (Micropterus salmoides) | Litcius