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Updated: Jun 13, 2025

Preparation of High-Quality Fermented Fish Product
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在副产品发酵过程中,生物化学特性,风味和微生物群体之间的动态变化和相关性

Li Wang1, Jinqing Huang1, Shuai Hu1

  • 1Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China.

Food chemistry
|September 14, 2024
PubMed
概括

的副产品可以通过自发发酵重新提升价值. 这一过程增强了有机酸,氨基酸和挥发性风味,这些风味是由Levilactobacillus等关键细菌驱动的,这些细菌对于开发发酵子副产品 (FAPS) 至关重要.

关键词:
阿斯巴拉格斯的副产品相关性分析是一项相关性分析.微生物的继承过程自发发酵自发发酵自发发酵挥发性味道化合物是挥发性的味道化合物.

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