Quality and flavor development of solid-state fermented surimi with Actinomucor elegans: A perspective on the impacts of carbon and nitrogen sources
Yicheng Ding, Wenjia He, Wangli Dai, Xiaoben Xie, Yibiao Pan, Xiaoling Tang, Ren‐Chao Zheng, Xuxia Zhou
Topics & Concepts
Catabolite repressionFood scienceFermentationProteaseGlutenChemistryStarchFlavorSolid-state fermentationAmylaseBiochemistryEnzymeGeneMutantMeat and Animal Product QualityOlfactory and Sensory Function StudiesInsect Utilization and Effects