Formation of amino acid-derived volatile compounds in dry-cured mackerel (Scomberomorus niphonius): Metabolic pathways involving microorganisms, precursors, and intermediates
Juan Yang, Siliang Wu, Ruijie Mai, Li Lin, Wenhong Zhao, Weidong Bai
Topics & Concepts
PhenylacetaldehydeFood scienceChemistryMicroorganismDecarboxylationBacteriaLactobacillusBacillus coagulansAmino acidBiochemistryFermentationBiologyGeneticsCatalysisMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and Growth