Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi)
Yingying Shen, Yanyan Wu, Yueqi Wang, Laihao Li, Chunsheng Li, Yongqiang Zhao, Shaoling Yang
Topics & Concepts
FlavorFood scienceFermentationLinaloolMicroorganismBiologyFermentation starterChemistryFermentation in food processingBacteriaLactic acidGeneticsEssential oilMeat and Animal Product QualityMicrobial Metabolism and ApplicationsFermentation and Sensory Analysis