Comprehensive insights into the mechanism of flavor formation driven via inoculation with mixed starter cultures in dry-fermented tilapia sausages: Integration of macrogenomics, volatilomics, and lipidomics

Wang, Ji; Wang, Xusong; Yang, Wei; Wang, Liang; Huang, Xu-Hui; Qin, Lei

doi:10.1016/j.foodchem.2024.139950

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.139950

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Comprehensive insights into the mechanism of flavor formation driven via inoculation with mixed starter cultures in dry-fermented tilapia sausages: Integration of macrogenomics, volatilomics, and lipidomics

Ji Wang,

Xusong Wang,

Wei Yang

et al.

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Comprehensive insights into the mechanism of flavor formation driven via inoculation with mixed starter cultures in dry-fermented tilapia sausages: Integration of macrogenomics, volatilomics, and lipidomics

Cited by 2 publications

References 38 publications

Impact and correlation of fermentation temperature on the bacterial community, flavor characteristics, and proteolysis of Harbin dry sausages

Impact and correlation of fermentation temperature on the bacterial community, flavor characteristics, and proteolysis of Harbin dry sausages

Integrative metabolomics – GC-IMS approach to assess metabolic and flavour substance shifts during fermentation of Yangjiang douchi

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