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Effects of different curing concentrations and drying times on the microbial community structure and metabolites of

Jing Li1, Yang Liu1, Cai-Yan Jiang1

  • 1SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Food Chemistry
|April 14, 2024
PubMed

Keywords:
16S rDNADry-curedFree amino acidsGC–MSMicrobial community structureSpanish mackerel

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