Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi)-Reference-Cited by-同舟云学术

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Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi)

Published:2021-06 Issue: Volume:348 Page:129107
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Shen Yingying,Wu Yanyan,Wang Yueqi,Li Laihao,Li Chunsheng,Zhao Yongqiang,Yang Shaoling

Funder

China Agricultural Research System

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages;Adesulu-Dahunsi;Food Control,2020

2. Effect of different pretreatment on the microbial diversity of fermented potato revealed by high-throughput sequencing;Aregbe;Food Chemistry,2019

3. Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions;Cardinal;Food Research International,2020

4. Effect of fat content on flavour release from sausages;Carrapiso;Food Chemistry,2007

5. Development of fermented sausage produced with mutton and native starter cultures;Cruxen;LWT,2018

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