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Technological roles of microorganisms in fish fermentation: a review

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Jie Zheng, Hao Ding, Lirong Bai, Shuai Zhu, Hongyuan Hui, Xinyue Zhu, Wen Chen & Aijun Hu. (2023) Microbial Succession and Flavor Changes During Fermentation of Semi-Dried Sea Bass (Lateolabrax maculatus). Journal of Aquatic Food Product Technology 32:8-9, pages 614-625.
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Yingyu Wang, Chenhao Zhang, Fengsong Liu, Zhengyu Jin & Xiaole Xia. (2023) Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods. Critical Reviews in Food Science and Nutrition 63:22, pages 5841-5855.
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Linfeng Wen, Lixin Yang, Cong Chen, Jun Li, Jiangyan Fu, Guo Liu, Qixin Kan, Chi-Tang Ho, Qingrong Huang, Yaqi Lan & Yong Cao. (2023) Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods. Critical Reviews in Food Science and Nutrition 0:0, pages 1-17.
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Siying Li, Dongdong Du, Jun Wang & Zhenbo Wei. (2022) Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties. Critical Reviews in Food Science and Nutrition 0:0, pages 1-30.
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Aziz Homayouni Rad, Leili Aghebati-Maleki, Hossein Samadi Kafil & Amin Abbasi. (2021) Molecular mechanisms of postbiotics in colorectal cancer prevention and treatment. Critical Reviews in Food Science and Nutrition 61:11, pages 1787-1803.
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