Contribution of autochthonous microbiota succession to flavor formation during chinese fermented mandarin fish (Siniperca chuatsi)

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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