Cooperative combination of non-targeted metabolomics and targeted taste analysis for elucidating the taste metabolite profile and pathways of traditional fermented golden pompano

Author:

Chen Qian,Xiang Huan,Zhao YongqiangORCID,Chen Shengjun,Cai Qiuxing,Wu Yanyan,Wang Yueqi

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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3. Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages;Chen;Food Research International,2021

4. Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor;Dinh;Meat Science,2018

5. Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces;Gao;Food Science and Human Wellness,2023

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