Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures-Reference-Cited by-同舟云学术

Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures

Published:2020-09 Issue: Volume:90 Page:103487
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Zang Jinhong,Xu Yanshun,Xia Wenshui,Regenstein Joe M.,Yu Dawei,Yang Fang,Jiang Qixing

Funder

National Natural Science Foundation of China

Earmarked Fund of the China Agriculture Research System

National First-class Discipline Program of Food Science and Technology

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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