Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.).
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DOI: 10.1016/j.foodres.2022.111128
Abstract: Microbial metabolism is crucial for the flavor development of traditional Suanyu. A total of 21 characteristic volatile compounds of Suanyu were identified according to GC-MS combined with GC-O analysis. HCA results indicated that the whole… read more here.
Keywords: characteristic flavor; microorganisms related; formation; flavor formation ... See more keywords