Effects of starters on the quality of fermented fish (Zaoyu): Key microorganisms for coloring, softening, and improving flavor
Jinggui Nie, Sunting Zhu, Xiao Zhang, Dan Wu, Xuxu Li, Qilin Huang
Topics & Concepts
FlavorSofteningFood scienceMicroorganismFish <Actinopterygii>FermentationChemistryBiologyBacteriaMathematicsFisheryGeneticsStatisticsFood Quality and Safety StudiesMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides