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Updated: Jun 17, 2026

Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Comprehensive insights into time-dependent dynamic of maturation time on flavor formation in low-salt fermented

Huilin Zhao1, Ke Zhang1, Li Yang2

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

Food Chemistry
|June 15, 2026
PubMed

Keywords:
Fermented fishFlavor evolutionLipidomicsMicrobial successionN-acylethanolamines

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