Identification and validation of core microbes for the formation of the characteristic flavor of fermented oysters (Crassostrea gigas)
Li Liu, Tianhong Liu, Hongjiang Wang, Yuanhui Zhao, Xinxing Xu, Mingyong Zeng
Topics & Concepts
FlavorFermentationFood scienceOysterLactobacillus plantarumAromaYeastChemistryBiologyBiochemistryBacteriaLactic acidFisheryGeneticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFood Quality and Safety Studies