Flavor Metabolic Pathways of Fermented Large Yellow Croaker with Pediococcus pentosaceus

In this study, low-salt fermented large yellow croaker was prepared by inoculating low-salt cured yellow croaker with Pediococcus pentosaceus and fermenting it, its flavor profile and volatile flavor compounds were characterized using flavor metabolomics and molecular sensory science, and its key od...

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書目詳細資料
主要作者: QIN Fei, ZHANG Shuyu, WEI Haocheng, NI Hui
格式: Article
語言:English
出版: China Food Publishing Company 2024-12-01
叢編:Shipin Kexue
主題:
在線閱讀:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-010.pdf