Changes in the chemical properties and metabolite profiling of fish sauce prepared from underutilized large yellow croaker roes during fermentation at different temperatures
Yanyu Du, Tingting Zheng, Rongbin Zhong, Chenxin Wu, Ziyue Que, Qian Yang, Feifei Shi, Peng Liang
Topics & Concepts
Food scienceFermentationFermented fishChemistryFlavorSugarMetaboliteAmino acidCarpNitrogenBiochemistryFish <Actinopterygii>BiologyOrganic chemistryFisheryPolyamine Metabolism and ApplicationsBiochemical Analysis and Sensing TechniquesFood Quality and Safety Studies