Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition-Reference-Cited by-同舟云学术

Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition

Published:2021-10 Issue: Volume:43 Page:101169
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Che Hongxia,Yu Jing,Sun Jinyuan,Lu Kuan,Xie Wancui

Funder

National Natural Science Foundation of China

Beijing Key Laboratory of Food Flavor Chemistry

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference33 articles.

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5. Application of high-throughput sequencing in understanding human oral microbiome related with health and disease;Chen;Frontiers in Microbiology,2014

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