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

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

42

Citations

29

References

2021

Year

Hongxia Che, Jing Yu, Jinyuan Sun, Kuan Lu, Wancui Xie

Food Bioscience

Microbial DiversityShrimp PasteFood FermentationVolatile CompoundsBacterial Composition ChangesMicrobial EcologyFood MicrobiologyMicrobiologyMicrobiomePublic HealthMedicine

References

	Year	Citations

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