1. Tetragenococcus, and Kurthia had significant correlations with the flavoring substances of RFSB. This study provides a reference for developing room-temperature fermented stinky sea bass;Gmp Ph;CRediT authorship contribution statement Hong Xiao: Conceptualization, Methodology, Software, Investigation, Writing -Original Draft. Tingyu Feng: Resources, Funding acquisition. Jiao Yu: Methodology, Software,Writing -Review & Editin. Mengyue Hu: Methodology, Software, Investigation. Hongying Liu: Software, Investigation, Supervision. Xiaoming Jiang: Methodology, Software, Investigation. Tao Zhang: Methodology, Software, Investigation. Yong Xue: Validation, Resources, Data Curation
2. Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar);G Artur;Foods,2019
3. Diversity and source tracking of microbial community in Pixian broad bean paste;Y D Bao;Acta Microbiologica Sinica,2020
4. Discovering microbiota and volatile compounds of surstr�mming, the traditional Swedish sour herring;L Belleggia;Food Microbiology,2020
5. Impact of transportation and rehydration strategies on the physiological responses of clams (Ruditapes philippinarum);S Bi;Aquaculture Reports,2022