Correlation between microbial community and flavour formation in dry-cured squid analysed by next-generation sequencing and molecular sensory analysis
The sensory characteristics of dry-cured squid are closely related to its microbial community structure. To explore the relationship between microorganims and flavour formation, the microbial community and sensory characteristics of dry-cured squid at various processing stages were studied with next...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier Ltd
2022
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| Subjects: | |
| Online Access: | View Fulltext in Publisher |