Interaction between bacterial diversity and biogenic amines production in a salted mackerel stored at soft frozen (−7℃–0℃) storage

The bacterial diversity of salted mackerel “one‐night courtyard” at soft frozen area (−7℃–0℃) storage was studied. The fish samples at 0, 14, 21, 28, and 35 days were analysis for bacterial structure using high‐throughput sequencing technologies (HTS) and biogenic amines using high‐performance liqui...

Descripción completa

Detalles Bibliográficos
Autores principales: Tao, Zhihua, Liu, Weiqi, Hu, Qinxia, Wu, Xue, Xie, Shuying, Zhang, Hongmei, Fu, Minghui, Yang, Jing, Jiang, Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8825740/
https://www.ncbi.nlm.nih.gov/pubmed/35154678
http://dx.doi.org/10.1002/fsn3.2647

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8825740/
https://www.ncbi.nlm.nih.gov/pubmed/35154678
http://dx.doi.org/10.1002/fsn3.2647

Ejemplares similares