The possible inhibition mechanism of low salt dry-curing on volatile flavor deterioration in refrigerated grass carp (Ctenopharyngodon idella) blocks: Metabolomics and microorganisms
Bin Peng, Linju Xu, Chengwei Yu, Mingming Hu, Bizhen Zhong, Zongcai Tu, Jinlin Li
Topics & Concepts
FlavorGrass carpFood scienceChemistryMicroorganismBiologyBacteriaFish <Actinopterygii>FisheryGeneticsMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesAquaculture disease management and microbiota