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Updated: Jun 11, 2026

Preparation of High-Quality Fermented Fish Product
00:05

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

10.3K

胡品种对微生物继承的影响,以及在胡发酵过程中与物理化学性质和挥发性化合物相关的相关性

Qi Huang1,2, Cen Li1,2, Yongjun Wu1,2

  • 1Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences, Guizhou University, Guiyang 550025, Guizhou Province, China.

Food chemistry: X
|June 10, 2025
PubMed
概括

这项研究跟踪了酸胡发酵中的微生物变化和风味化合物. 不同的胡品种影响微生物群落和挥发性化合物,为一致的风味发展提供了洞察力.

关键词:
细菌 细菌是一种细菌.菌的真菌是一种.微生物的继承.胡的品种 胡的品种物理化学指数 物理化学指数入的胡,入的胡.挥发性化合物 挥发性化合物

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