Bacterial community structure, predicted metabolic activities, and formation of volatile compounds attributed to Malaysian fish sauce flavour

Post time 2024-4-18 11:15:38

저널 : Food Chemistry

저자 : Shanti Dwita Lestari; 아니스 쇼비린 메오르 후신; 슈하이미 무스타파; 윤신봉; 한명간(韓明干田); 아말리아 모드 하심; Norhayati Hussain

출판일:2023-11-DOI

:10.1016/j.foodchem.2023.136568

PDF 링크:https://www.sciencedirect.com/sc ... 30881462301186X/pdf

기사 링크:http://dx.doi.org/10.1016/j.foodchem.2023.136568

말:

기사 출처 :Elsevier BV。

Post time 2024-4-18 11:15:39

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[Elsevier] Bacterial community structure, predicted metabolic activities, and formation of volatile compounds attributed to Malaysian fish sauce flavour

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