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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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-010.pdf |