2023peer-reviewed67 citations
A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste
Ying Li, Weijun Leng, Jiani Xue, Yuan Li, Hongying Liu, Ruichang Gao
Food Research International
Concepts
FlavorShrimpAromaFood scienceFermentationChemistryMaillard reactionElectronic nose