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Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel

Caiyan Jiang1, Yang Liu1, Wengang Jin2

  • 1National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Food Chemistry: X
|January 31, 2024
PubMed

Keywords:
Curing and dryingGas chromatography-ion mobility spectrometry (GC-IMS)High-throughput sequencing (HTS)Spanish mackerelVolatile flavor compounds

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