Insights into the balance of safety, flavor, and texture in fermented fish: A study based on full-length sequencing of fermented largemouth bass (Micropterus salmoides)

作者：Xianhao Zhang, Bingrui Guo, Bing Dai, Shimiao Wang, Siqi Zhang, Sufang Zhang, Chaofan Ji, Beiwei Zhu, Xinping Lin · 发表于：International Journal of Food Microbiology · 年份：2025 · DOI：10.1016/j.ijfoodmicro.2025.111240 · 被引用次数：13 · 研究领域：Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides、Polyamine Metabolism and Applications