Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products
Yueqi Wang, Yingying Shen, Yanyan Wu, Chunsheng Li, Laihao Li, Yongqiang Zhao, Xiao Hu, Ya Wei, Hui Huang
Topics & Concepts
Mandarin ChineseFlavorFish <Actinopterygii>FermentationFood scienceBiologyFisheryLinguisticsPhilosophyMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFood Quality and Safety Studies