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Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

Food ChemistryFood AuthenticationBiochemistryFlavoromicsNatural SciencesFood AnalysisMetabolomic ProfilingMolecular BiologyChinese Fish SauceAnalytical ChemistryFoodomicsVolatile FlavorMolecular SensoryHealth Sciences