Proteomic profiles revealed enzymatic activities associated with the flavor formation of salted shrimp paste influenced by Bacillus subtilis K-C3 inoculation
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Enzymatic proteomic profiles were examined to comprehend the predominant enzymes involved in the flavor development of salted shrimp paste influenced by Bacillus subtilis K-C3 inoculation (Inoc), compared to those without inoculation (CON). Inoc showed greater... ...
