Related Experiment Video

Updated: Oct 26, 2026

Preparation of High-Quality Fermented Fish Product
00:05

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Flavor development in vacuum dry-salted cowpeas: changes in volatile compounds and non-volatile metabolites during

Qing Xie1,2,3, Zhu-Gui Zhou2,3, Yu Sun2,3

  • 1School of Chemistry and Chemical Engineering, Guangxi Minzu University, Guangxi Key Laboratory of Polysaccharide Materials and Modification, Engineering Research Center of Low-carbon and High-quality Utilization of Forest Biomass, University of Guangxi, Nanning, Guangxi 530006, China.

Food Chemistry: X
|October 25, 2026
PubMed

Keywords:
Aroma transitionCowpea fermentationNon-volatile metabolitesVacuum dry-saltedVolatile compounds

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