Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish

Published 2020 View Full Article

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Title
Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish
Authors
Keywords
Fermented fish, Stinky Mandarin fish, Siniperca chuatsi, 1-Octen-3-ol, Psychrilyobacter
Journal
Food Bioscience
Volume -, Issue -, Pages 100725
Publisher
Elsevier BV
Online
2020-08-08
DOI
10.1016/j.fbio.2020.100725

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