Nutritional evaluation, flavor characteristics and microbial community of shrimp paste made from different materials and variance analysis

Author:

Li Xiao,Wang Ying,Sun Yuanqin,Ji Lei,Liu Tianhong,Li Hongyan,Jiang Xiaodong

Funder

Agriculture Department of Shaanxi Province

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference40 articles.

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

4. Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by maillard reaction: Antioxidant activity and volatile compounds;Chen;Food Chemistry,2019

5. Analysis and evaluation of nutrients of Acetes chinesis;Cao;Journal of Fujian Fisheries,2001

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