Comparative analysis of key precursors and metabolites involved in flavor formation of different rapid-fermented Chinese fish sauces based on untargeted metabolomics analysis
Jia‐Run Han, Jialan Jiang, Xin Zhao, Xilian Zhao, Tao Kong, Ping Li, Qing Gu
Topics & Concepts
FermentationFlavorFood scienceMetabolomicsMethionineChemistryMetaboliteFermented fishBiochemistryBiologyAmino acidChromatographyBiochemical Analysis and Sensing TechniquesPolyamine Metabolism and ApplicationsProbiotics and Fermented Foods