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Preparation of High-Quality Fermented Fish Product
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Potential Correlation between Microbial Diversity and Volatile Flavor Compounds in Different Types of Korean

Jong-Hui Kim1, Eun-Seon Lee1, Bu-Min Kim1

  • 1National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.

Foods (Basel, Switzerland)
|July 11, 2023
PubMed

Keywords:
Korean dry-fermented sausagemicrobial diversityvolatile flavor

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