换一批Elucidating the impact of salt concentration on volatile flavor profiles and microbial dynamics in fermented cockle paste using GC-IMS and high-throughput 16S rDNA sequencing.
第一作者：
Shi-Meng,Sun
第一单位：
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
作者：
医学主题词
挥发性有机化合物(Volatile Organic Compounds);发酵(Fermentation);味觉(Taste);动物(Animals);RNA, 核糖体, 16S(RNA, Ribosomal, 16S);食品微生物学(Food Microbiology);气相色谱-质谱法(Gas Chromatography-Mass Spectrometry);高通量核苷酸序列分析(High-Throughput Nucleotide Sequencing);贝类(Shellfish);细菌(Bacteria);调味剂(Flavoring Agents)
DOI
10.1016/j.foodres.2025.117014
PMID
40922161
发布时间
2025-09-09
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