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Updated: Jun 6, 2025

Preparation of High-Quality Fermented Fish Product
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在发酵和澄清过程中,梅 (Prunus mume) 的质量,风味和微生物的动态变化和相关性

Xiuyu Sui1, Zhiqi Zhu2, Fansheng Cheng3

  • 1College of Landscape Architecture and Forestry, Qingdao Agricultural University, Qingdao, 266109 Shandong, China.

Food research international (Ottawa, Ont.)
|November 27, 2024
PubMed
概括

梅 (MV) 质量通过酸发酵 (AAF) 得到改善,增强生物活性成分. 在AAF和澄清期间微生物和挥发性风味化合物变化为MV开发提供了洞察力.

关键词:
酸发酵过程中的酸酸发酵过程细菌社区的细菌社区低温澄清 低温澄清 低温澄清 低温澄清梅 (Prunus mume) 是一种挥发性味道化合物是挥发性的味道化合物.

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