Microbial Succession and Flavor Changes During Fermentation of Semi-Dried Sea Bass ( <i>Lateolabrax maculatus</i> )-Reference-Cited by-同舟云学术

Microbial Succession and Flavor Changes During Fermentation of Semi-Dried Sea Bass ( Lateolabrax maculatus )

Published:2023-09-20 Issue:8-9 Volume:32 Page:614-625
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Zheng Jie¹²³,Ding Hao¹²³,Bai Lirong¹²³,Zhu Shuai¹²³,Hui Hongyuan¹²³,Zhu Xinyue¹²³,Chen Wen¹²³,Hu Aijun¹²³^ORCID

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, PR China

2. College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, PR China

3. Ministry of Education, Key Laboratory of Food Marine Resource Chemistry and Food Technology, Tianjin University of Science & Technology, Tianjin, PR China

Funder

Tianjin Agriculture and Rural Committee

Tianjin Municipal Science and Technology Bureau

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2023.2258868

Reference28 articles.

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2. Eating Fermented: Health Benefits of LAB-Fermented Foods

3. Development of a smoked sea bass product with partial sodium replacement;Fuentes A;Food Sci Technol,2010

4. Identification of Distinctive Volatile Compounds in Fish Sauce

5. Aroma profiles of commercial Chinese traditional fermented fish (Suan yu) in Western Hunan: GC-MS, odor activity value and sensory evaluation by partial least squares regression