Development of room-temperature fermented stinky sea bass and novel insights into its physicochemical and flavor formation and microbial diversity
Hong Xiao, Tingyu Feng, Jiao Yu, Mengyue Hu, Hongying Liu, Xiaoming Jiang, Tao Zhang, Yong Xue, Changhu Xue
Topics & Concepts
Food scienceChemistryFermentationFlavorAmino acidUmamiTrimethylamineBrevibacteriumBiochemistryBacteriaBiologyMicroorganismGeneticsMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesProtein Hydrolysis and Bioactive Peptides