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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
60 compounds identified — FoodAtlas / FooDB verified
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
“Vibrio parahaemolyticus, V. cholerae, and V. vulnificus were isolated from 10.3%, 1.0%, and 0.1% of 885 blue mussel samples, respectively.”
Vibrio parahaemolyticus → isolated from → Norwegian Blue Mussels (Mytilus edulis)
“Four of the samples contained trh(+) V. parahaemolyticus, while no tdh-positive isolates were detected.”
trh(+) V. parahaemolyticus → isolated from → Norwegian Blue Mussels (Mytilus edulis)
“Vibrio parahaemolyticus, V. cholerae, and V. vulnificus were isolated from 10.3%, 1.0%, and 0.1% of 885 blue mussel samples, respectively.”
Vibrio vulnificus → isolated from → Norwegian Blue Mussels (Mytilus edulis)
“Vibrio parahaemolyticus, V. cholerae, and V. vulnificus were isolated from 10.3%, 1.0%, and 0.1% of 885 blue mussel samples, respectively.”
Vibrio cholerae → isolated from → Norwegian Blue Mussels (Mytilus edulis)
Vibrio parahaemolyticus → isolated from → Norwegian Blue Mussels (Mytilus edulis)
“Vibrio parahaemolyticus, V. cholerae, and V. vulnificus were isolated from 10.3%, 1.0%, and 0.1% of 885 blue mussel samples, respectively.”
trh(+) V. parahaemolyticus → isolated from → Norwegian Blue Mussels (Mytilus edulis)
“Four of the samples contained trh(+) V. parahaemolyticus, while no tdh-positive isolates were detected.”
Vibrio vulnificus → isolated from → Norwegian Blue Mussels (Mytilus edulis)
“Vibrio parahaemolyticus, V. cholerae, and V. vulnificus were isolated from 10.3%, 1.0%, and 0.1% of 885 blue mussel samples, respectively.”
Vibrio cholerae → isolated from → Norwegian Blue Mussels (Mytilus edulis)
“Vibrio parahaemolyticus, V. cholerae, and V. vulnificus were isolated from 10.3%, 1.0%, and 0.1% of 885 blue mussel samples, respectively.”