Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

Published 2020 View Full Article

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Title
Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses
Authors
Keywords
Fish sauce, Fermentation, Flavor formation, Microorganism, Volatile compound
Journal
FOOD CHEMISTRY
Volume 323, Issue -, Pages 126839
Publisher
Elsevier BV
Online
2020-04-18
DOI
10.1016/j.foodchem.2020.126839

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