scholarly journals The key enzymes and flavor precursors involved in formation of characteristic flavor compounds of low-salt fermented common carp (Cyprinus carpio L.)

LWT ◽  
2021 ◽  
pp. 112806
Author(s):  
Jinhong Zang ◽  
Dawei Yu ◽  
Peng Zhang ◽  
Yanshun Xu ◽  
Wenshui Xia
Keyword(s):  
Common Carp ◽  
Cyprinus Carpio ◽  
Flavor Compounds ◽  
Key Enzymes ◽  
Common Carp Cyprinus Carpio ◽  
Low Salt ◽  
Carp Cyprinus Carpio ◽  
Flavor Precursors
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