Novel insight into flavor and quality formation in naturally fermented low-salt fish sauce based on microbial metabolism
Yan Li, Wenjing Li, Chunsheng Li, Laihao Li, Daqiao Yang, Yueqi Wang, Shengjun Chen, Di Wang, WU Yan-yan
Topics & Concepts
CadaverineFood scienceChemistryFermentationFermented fishFlavorUmamiStenotrophomonasTyraminePutrescineBiochemistry16S ribosomal RNAEnzymeGenePolyamine Metabolism and ApplicationsProbiotics and Fermented FoodsBiochemical Analysis and Sensing Techniques