Litcius/Paper detail

Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.)

Jinhong Zang, Dawei Yu, Tingren Li, Yanshun Xu, Joe M. Regenstein, Wenshui Xia

2022Food Research International98 citationsDOI

Topics & Concepts

FlavorFood scienceFermentationLactobacillusLactococcusPediococcusMicroorganismBiologyChemistryLactococcus lactisLactic acidBacteriaGeneticsMeat and Animal Product QualityMicrobial Metabolism and ApplicationsFood Quality and Safety Studies
Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.) | Litcius