Concepedia

Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures

Jinhong Zang, Yanshun Xu, Wenshui Xia, Joe M. Regenstein, Dawei Yu, Fang Yang, Qixing Jiang

Food Microbiology · 2020 · 112 citations · 24 references

DOI

Concepts

References

24

Lactic acid bacteria as functional starter cultures for the food fermentation industry

Frédéric Leroy, Luc De Vuyst · Trends in Food Science & Technology · 2003 · 1.8K citations

, , +16

HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan

Haşim Kelebek, Serkan Selli, Ahmet Canbaş et al. · Microchemical Journal · 2008 · 381 citations

, , +17

Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai

Muyan Xiao, Tao Xiong, Zhen Peng et al. · Food Research International · 2018 · 243 citations

, , +12

Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle

Jacobo Iglesias, Isabel Medina · Journal of Chromatography A · 2008 · 241 citations

, , +14

The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage

Dawei Yu, Yanshun Xu, Joe M. Regenstein et al. · Food Chemistry · 2017 · 239 citations

, , +16