Effect of lactic acid bacteria on mackerel (Pneumatophorus japonicus) seasoning quality and flavor during fermentation
Yueqi Zhou, Shumeng Wu, Yulu Peng, Yamei Jin, Dan Xu, Xueming Xu
Topics & Concepts
FlavorFood scienceMackerelHexanalChemistrySeasoningOdorFermentationLactic acidUmamiOctanalBacteriaOrganic chemistryBiologyRaw materialFish <Actinopterygii>FisheryGeneticsMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques