A Comprehensive Study on the Volatile Flavor Profile and Microbial Community of Stir-Fried Sour Shrimp Paste.

Shi J, Yang W, Yang H, Li Y, Guo K, Li W, Wang Y, Gu Y

Open source

DOI
10.3390/foods15132338
Published
2026 Jul 1
Container
Foods (Basel, Switzerland)
Publisher
Not recorded
Open access
yes

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BibTeX

@article{allodium:10.3390/foods15132338,
  title = {A Comprehensive Study on the Volatile Flavor Profile and Microbial Community of Stir-Fried Sour Shrimp Paste.},
  author = {Shi J and Yang W and Yang H and Li Y and Guo K and Li W and Wang Y and Gu Y},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15132338},
  url = {https://doi.org/10.3390/foods15132338}
}

RIS

TY  - JOUR
TI  - A Comprehensive Study on the Volatile Flavor Profile and Microbial Community of Stir-Fried Sour Shrimp Paste.
AU  - Shi J
AU  - Yang W
AU  - Yang H
AU  - Li Y
AU  - Guo K
AU  - Li W
AU  - Wang Y
AU  - Gu Y
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15132338
UR  - https://doi.org/10.3390/foods15132338
ER  - 

APA

J, S., W, Y., H, Y., Y, L., K, G., W, L., Y, W., & Y, G. (2026). A Comprehensive Study on the Volatile Flavor Profile and Microbial Community of Stir-Fried Sour Shrimp Paste.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15132338

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