Changes in the Quality and Nontargeted Metabolites of Salt-Fermented Shrimp (<i>Saeu-jeot</i>) Based on Fermentation Time
<i>Saeu-jeot</i> is a widely consumed variety of <i>jeotgal</i>, a South Korean salt-fermented food. However, there is a lack of existing studies conducting nontargeted metabolomic analyses of <i>saeu-jeot</i> during fermentation. To evaluate the changes in <i&...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-09-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/9/10/889 |