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Jiao Yu

Ocean University of China

5 Yushan Road

Qingdao, 266003

China

  • Ocean University of China

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Development of Room-Temperature Fermented Stinky Sea Bass And Novel Insights into its Physicochemical and Flavor Formation and Microbial Diversity

Number of pages: 21 Posted: 22 May 2023
hong xiao, Tingyu Feng, Jiao Yu, Mengyue Hu, Hongying Liu, Xiaoming Jiang, Tao Zhang, Yong Xue and changhu Xue
Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Hebei Agricultural University, Ocean University of China, Nanjing University of Finance and Economics, Ocean University of China and Ocean University of China
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Stinky sea bass, Flavor compounds, Free amino acids, Microbial diversity, Quality changes