Food research international (Ottawa, Ont.)Volatile Organic CompoundsAnimalsFermentationAmino AcidsNutritive Value
Microbial succession and changes of nutritional components, volatile compounds of Chouguiyu, traditional Chinese fermented fish.
Bingrui Guo, Qixuan Pei, Liting Mao, Wei Ji, Siqi Zhang, Shimiao Wang, Chaofan Ji, Sufang Zhang, Xinping Lin
Published: 202510.1016/j.foodres.2025.117238
Abstract
In this study, the 3rd sequencing technology was done to investigate microbial succession during mandarin fish fermentation, and dynamic changes in nutrients and volatile compounds were explored. It was found that the contents of basic nutritional co…
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