Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products

Publication date: June 2021Source: Food Research International, Volume 144Author(s): Yueqi Wang, Yingying Shen, Yanyan Wu, Chunsheng Li, Laihao Li, Yongqiang Zhao, Xiao Hu, Ya Wei, Hui Huang
Source: Food Research International - Category: Food Science Source Type: research