Bacterial community succession and volatile compound changes during fermentation of shrimp paste from Chinese Jinzhou region

Published 2019 View Full Article

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Title
Bacterial community succession and volatile compound changes during fermentation of shrimp paste from Chinese Jinzhou region
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 122, Issue -, Pages 108998
Publisher
Elsevier BV
Online
2019-12-27
DOI
10.1016/j.lwt.2019.108998

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