Characteristic flavor metabolic network of fish sauce microbiota with different fermentation processes based on metagenomics

This article purposed to discuss the connection between microbiota and characteristic flavor of different fish sauces (Natural fermentation (WQ), koji outdoor fermentation (YQ), heat preservation with enzyme (BWE), and heat preservation with koji (BWQ)) at the early (3 months) and late stage (7 mont...

Descripción completa

Detalles Bibliográficos
Autores principales: Han, Jiarun, Kong, Tao, Jiang, Jialan, Zhao, Xin, Zhao, Xilian, Li, Ping, Gu, Qing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10025566/
https://www.ncbi.nlm.nih.gov/pubmed/36950329
http://dx.doi.org/10.3389/fnut.2023.1121310

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10025566/
https://www.ncbi.nlm.nih.gov/pubmed/36950329
http://dx.doi.org/10.3389/fnut.2023.1121310

Ejemplares similares