Correlation between Microbial Community Composition and Characteristic Flavor Substances in Stinky Mandarin Fish during Low-Temperature Fermentation
We undertook this work in order to study the correlation between the microbial community composition and the characteristic flavor substances in stinky mandarin fish during the low-temperature fermentation process. 16S rDNA high-throughput sequencing was used to determine the microbial community com...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-02-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-4-010.pdf |
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