Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition

Publication date: Available online 30 May 2021Source: Food BioscienceAuthor(s): Hongxia Che, Jing Yu, Jinyuan Sun, Kuan Lu, Wancui Xie

Source: Food Bioscience - May 30, 2021 Category: Food Science Source Type: research