Correlation between physicochemical properties, flavor characteristics and microbial community structure in Dushan shrimp sour paste

Author:

Song Xiaojuan,Liao Dan,Zhou Yan,Huang Qun,Lei Shicheng,Li Xiefei

Publisher

Elsevier BV

Reference74 articles.

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3. Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains;Cano-García;Food Chemistry,2014

4. Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition;Che;Food Bioscience,2021

5. Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce;Chunsheng;Food Research International,2022

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