The relationship between flavor formation, lipid metabolism, and microorganisms in fermented fish products
Author:
Affiliation:
1. National Engineering Research Center for Functional Food
2. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province
3. School of Food Science and Technology
4. Jiangnan University
5. Wuxi
Abstract
This manuscript clarifies the relationship between flavor formation, lipid metabolism, and microorganisms in fermented fish products.
Funder
Science and Technology Commission of Shanghai Municipality
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO00692D
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