Correlation between microbial community and flavour formation in dry-cured squid analysed by next-generation sequencing and molecular sensory analysis

The sensory characteristics of dry-cured squid are closely related to its microbial community structure. To explore the relationship between microorganims and flavour formation, the microbial community and sensory characteristics of dry-cured squid at various processing stages were studied with next...

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Detalles Bibliográficos
Autores principales: Zhao, Dandan, Hu, Jun, Zhou, Xuxia, Chen, Wenxuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532723/
https://www.ncbi.nlm.nih.gov/pubmed/36211785
http://dx.doi.org/10.1016/j.fochx.2022.100376

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532723/
https://www.ncbi.nlm.nih.gov/pubmed/36211785
http://dx.doi.org/10.1016/j.fochx.2022.100376

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