Development of novel fermented stinky sea bass and analysis of its taste active compounds, flavor compounds, and quality
Hong Xiao, Jiao Yu, Mengyue Hu, Hongying Liu, Zichen Yuan, Yong Xue, Changhu Xue
Topics & Concepts
FlavorUmamiFood scienceChemistryTasteFermentationEthyl acetateSea bassOrganic chemistryBiologyFish <Actinopterygii>FisheryMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals