Sunlight-driven evolution of the aroma profile in fish sauce fermentation
Year: 2025
Type: article
Language: en
Topic: Fermentation and Sensory Analysis
Authors and affiliations:
raw_author_name: Jin-Xiu Xu
raw_affiliation_strings: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
State Key Laboratory of Marine Food Processing and Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
raw_author_name: Xin Zhang
raw_affiliation_strings: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
State Key Laboratory of Marine Food Processing and Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
raw_author_name: Bai-Feng Fu
raw_affiliation_strings: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
State Key Laboratory of Marine Food Processing and Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
raw_author_name: Zhao-Rui Li
raw_affiliation_strings: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
State Key Laboratory of Marine Food Processing and Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
raw_author_name: Min-Bo Li
raw_affiliation_strings: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
State Key Laboratory of Marine Food Processing and Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
raw_author_name: Zhen-Yu Wang
raw_affiliation_strings: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
State Key Laboratory of Marine Food Processing and Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
raw_author_name: Xian-Bing Xu
raw_affiliation_strings: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
State Key Laboratory of Marine Food Processing and Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
raw_author_name: Shu-Zhen Cheng
raw_affiliation_strings: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
State Key Laboratory of Marine Food Processing and Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
raw_author_name: Ming Du
raw_affiliation_strings: College of Food Science and Engineering, Dalian Ocean University, Dalian, 116023, China
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
State Key Laboratory of Marine Food Processing and Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China