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
FOOD CHEMISTRY（2024）
关键词
Dry-fermented tilapia sausage,Flavor,Macrogenomics,Volatilomics,Lipidomics
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