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Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces

Ruichang Gao Huijie Liu Ying Li Hongying Liu Yue Zhou Li Yuan

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.233-241,9.

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.233-241,9.DOI:10.1016/j.fshw.2022.07.002

Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces

Ruichang Gao ¹Huijie Liu ¹Ying Li ¹Hongying Liu ²Yue Zhou ¹Li Yuan¹

作者信息

1. School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China
2. Ocean College of Hebei Agriculture University,Qinghuangdao 066000,China
折叠

摘要

关键词

Shrimp sauces/Non-volatile compounds/Bacterial community/Electronic tongue/Correlation analysis

分类

轻工纺织

引用本文复制引用

Ruichang Gao,Huijie Liu,Ying Li,Hongying Liu,Yue Zhou,Li Yuan..Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces[J].食品科学与人类健康(英文),2023,12(1):P.233-241,9.

基金项目

support from the National Key R&D Program of China (2019YFD0901903) （2019YFD0901903）

the Innovation Team Project of Hebei (Province) Modern Agricultural Industry Technology System (HBCT2018170207) （Province）

the Postgraduate Research & Practice Innovation Program of Jiangsu Province (SJCX20_1426) （SJCX20_1426）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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