Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish
Zhaoxia Yang, Sasa Liu, Jing Lv, Zeping Sun, Wenhuan Xu, Chaofan Ji, Huipeng Liang, Shengjie Li, Chenxu Yu, Xinping Lin
Topics & Concepts
AromaFood scienceFermented fishFermentationLinaloolFlavorAnetholeChemistryBiologyEssential oilMeat and Animal Product QualityOlfactory and Sensory Function StudiesMicrobial Metabolism and Applications