Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products-Reference-Cited by-同舟云学术

Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products

Published:2021-06 Issue: Volume:144 Page:110365
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wang Yueqi,Shen Yingying,Wu Yanyan,Li Chunsheng^ORCID,Li Laihao,Zhao Yongqiang^ORCID,Hu Xiao,Wei Ya,Huang Hui

Funder

National Natural Science Foundation of China

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

Food Science

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