Improvement of the quality and safety of low-salt fish sauce by reconstruction of microbial community through cooperative fermentation of starters
Chunsheng Li, Yongqiang Zhao, Yueqi Wang, Yanyan Wu, Shengjun Chen
Topics & Concepts
Fish <Actinopterygii>FermentationFood scienceQuality (philosophy)Salt (chemistry)ChemistryBusinessBiotechnologyBiologyFisheryPhysical chemistryEpistemologyPhilosophyPolyamine Metabolism and ApplicationsProtein Hydrolysis and Bioactive PeptidesFood Quality and Safety Studies