Variations in the physicochemical properties and bacterial community composition during fermentation of low-salt shrimp paste
Wenya Li, Si Mi, Xiaochang Liu, Yaxin Sang, Jilu Sun
Topics & Concepts
ShrimpFood scienceFermentationChemistryComposition (language)Salt (chemistry)BiologyFisheryOrganic chemistryLinguisticsPhilosophyPolyamine Metabolism and ApplicationsProtein Hydrolysis and Bioactive PeptidesInsect Utilization and Effects