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A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste

Ying Li, Weijun Leng, Jiani Xue, Yuan Li, Hongying Liu, Ruichang Gao

2023Food Research International72 citationsDOI

Topics & Concepts

FlavorShrimpAromaFood scienceFermentationChemistryMaillard reactionElectronic noseBiochemistryBiologyEcologyNeuroscienceFermentation and Sensory AnalysisMeat and Animal Product QualityFood Quality and Safety Studies
A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste | Litcius