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 View Full Article

Authors

Keywords

Fermentation, Microbiota, Flavor compounds, Common carp

Journal

FOOD MICROBIOLOGY

Volume 90, Issue -, Pages 103487

Publisher

Elsevier BV

Online

2020-03-18

DOI

10.1016/j.fm.2020.103487

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