Litcius/Paper detail

Halophilic bacteria as starter cultures: A new strategy to accelerate fermentation and enhance flavor of shrimp paste

Jing Yu, Kuan Lu, Jiwei Zi, Xihong Yang, Zuoxing Zheng, Wancui Xie

2022Food Chemistry47 citationsDOI

Topics & Concepts

StarterFlavorFood scienceFermentationShrimpFermentation starterChemistryBacteriaBiologyLactic acidFisheryGeneticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFood Quality and Safety Studies
Halophilic bacteria as starter cultures: A new strategy to accelerate fermentation and enhance flavor of shrimp paste | Litcius