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Updated: Jul 15, 2026

Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Unveiling Chouguiyu: A Review of Flavor Development, Microbial Dynamics, and Texture Formation in Fermented Mandarin

Tongtong Mo1, Yonghua Yan2, Jianwei Fang1

  • 1Guangdong Teachers College of Foreign Languages and Arts, Guangzhou, China.

Journal of Food Science
|July 14, 2026
PubMed
Abstract

Keywords:
fermented mandarin fishgarlic clove‐like meatmicrobiotaodor profile

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