Correlation analysis between microbial diversity in mixed-fermented shrimp juice and the synthesis pathways of characteristic flavor compounds

Food Chemistry 2026

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Authors: Wanshan Liang, Qiufeng Nong, Haoxian Huang, Junyi Huang, Jiaqi Shao, Minjie Wang, Pengzhi Hong, Shouchun Liu, Chunxia Zhou, Saiyi Zhong

DOI: 10.1016/j.foodchem.2026.149574

Cited by: 1

References: 55

Fields of Study & Subjects

Fermentation and Sensory Analysis Probiotics and Fermented Foods Polyamine Metabolism and Applications

References 55