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Updated: Apr 25, 2026

Preparation of High-Quality Fermented Fish Product
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Unraveling the distinctive features of sour shrimp paste: A comparative analysis with conventional shrimp paste based

Weixi Yang1, Jiahui Shi1, Yuxiang Gu1

  • 1School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Food Chemistry: X
|April 24, 2026
PubMed

Keywords:
MetabolomicsMicrobial communitySensory analysisSour shrimp pasteTraditional fermented foods

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