换一批Effects of salinity and fermentation time on the microbial community, flavor, and metabolites of shrimp paste.
第一作者：
Jing-Ru,Chen
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
动物(Animals);发酵(Fermentation);味觉(Taste);挥发性有机化合物(Volatile Organic Compounds);盐度(Salinity);气相色谱-质谱法(Gas Chromatography-Mass Spectrometry);食品处理和加工(Food Handling);食品微生物学(Food Microbiology);细菌(Bacteria);对虾科(Penaeidae);贝类(Shellfish);时间因素(Time Factors)
DOI
10.1016/j.foodres.2026.119238
PMID
42083243
发布时间
2026-05-05
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