Unlocking the chemical basis of fermented golden pompano (Trachinotus ovatus) inoculated with indigenous Bacillus subtilis: Focus on the role of lipid oxidation on volatile flavor formation
Huifang Wang, Yanyan Wu, Shengjun Chen, Yongqiang Zhao, Chunsheng Li, Huan Xiang, Di Wang, Ya Wei, Yueqi Wang
Topics & Concepts
Bacillus subtilisFood scienceFlavorFermentationChemistryLipid oxidationBiologyBacteriaBiochemistryAntioxidantGeneticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and Growth