Contribution of autochthonous microbiota succession to flavor formation during chinese fermented mandarin fish (Siniperca chuatsi)
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Title
Contribution of autochthonous microbiota succession to flavor formation during chinese fermented mandarin fish (Siniperca chuatsi)
Authors
Keywords
Traditional fermented mandarin fish, Microbial diversity, Flavor, Core microbiota, High-throughput sequencing
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 129107
Publisher
Elsevier BV
Online
2021-01-20
DOI
10.1016/j.foodchem.2021.129107
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