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Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

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Microbial Community Succession and Its Association with Characteristic Flavor Substances During Natural Fermentation

Ling Zhu1,2,3, Weirong Xu2,4, Yisheng Tang4

  • 1College of Horticulture, Hunan Agricultural University, Changsha 410128, China.

Microorganisms
|October 27, 2026
PubMed

Keywords:
characteristic flavor substancescorrelation analysismicrobial community successionnatural fermentationpickled pepper

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