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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |