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Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes
Dried salted fish is a traditional dry-cured fish that is sprinkled with salt before the curing process. With a unique flavor as well as diverse varieties, dry-cured fish is popular among consumers worldwide. The presence of various microbial communities during the curing process leads to numerous m...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453264/ https://www.ncbi.nlm.nih.gov/pubmed/37628021 http://dx.doi.org/10.3390/foods12163020 |