Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and their improving effect on the flavor of low-salt dry-cured mackerel
Ruijie Mai, Jiayue Liu, Juan Yang, Xiangluan LI, Wenhong Zhao, Weidong Bai
Topics & Concepts
FlavorFood scienceChemistryMackerelSalt (chemistry)BiologyFish <Actinopterygii>Organic chemistryFisheryMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAnimal Nutrition and Physiology