Changes in bacterial flora and flavor of shrimp paste under different salt concentrations-Reference-Cited by-同舟云学术

Changes in bacterial flora and flavor of shrimp paste under different salt concentrations

Published:2024-08 Issue: Volume:205 Page:116534
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Huang Jia-bo,Liu Yang,Shang Shan,Zhu Kai-yue,Miao Xiao-qing,Dong Xiu-ping,Jiang Peng-fei

Funder

Liaoning Province Educational Department

Publisher

Elsevier BV

Reference44 articles.

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4. Composition and metabolic activities of the bacterial community in shrimp sauce at the flavor-forming stage of fermentation as revealed by metatranscriptome and 16S rRNA gene sequencings;Duan;Journal of Agricultural and Food Chemistry,2016

5. Characterization of protease and effects of temperature and salinity on the biochemical changes during fermentation of Antarctic krill;Fan;Journal of the Science of Food and Agriculture,2017

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1. Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC‐IMS;Food Science & Nutrition;2024-09-02

2. Effects of Inoculation with Koji and Strain Exiguobacterium profundum FELA1 on the Taste, Flavor, and Bacterial Community of Rapidly Fermented Shrimp Paste;Foods;2024-08-13