Effects of Addition of Shrimp Shell Powder on Volatile Flavor Compounds and Dynamic Changes of Microbial Community during Fermentation of Crayfish Shrimp Paste
This study focused on crayfish shrimp paste as the research subject, with the addition of 0, 20%, and 40% shrimp shell powder, respectively. Across three fermentation stages of 0, 6, and 12 days for the crayfish shrimp paste, an investigation into the flavor and microbial evolution was conducted uti...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Chinês |
| Publicat: |
The editorial department of Science and Technology of Food Industry
2025-05-01
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| Col·lecció: | Shipin gongye ke-ji |
| Matèries: | |
| Accés en línia: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050348 |
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