Quality-driven design of rice wine lees fermented Litopenaeus vannamei: Unraveling the role of microbial communities in physicochemical and flavor formation
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Microbial starters determine the quality of fermented shrimp products. Three rice wine lees starters (HSF, CZ, and AQ) were employed to ferment Pacific white shrimp under controlled conditions. The microbial community analysis indicated that HSF and CZ starter... ...
