Mechanism of salt effect on flavor formation in Lactiplantibacillus plantarum fermented tilapia: integrated multiple intelligent sensory and flavor omics analyses
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Improving the flavor and texture of low-salt fermented products addresses the demands of the health-conscious era and consumers' preferences. In this study, the characteristic flavor formation of dry-cured tilapia fermented by Lactiplantibacillus plantarum wi... ...
