Effect of starter cultures and spices on physicochemical properties and microbial communities of fermented fish (Suanyu) after fermentation and storage
Yingying Sun, Qian Hua, Xuyan Tian, Yanshun Xu, Pei Gao, Wenshui Xia
Topics & Concepts
StarterFermentationFood scienceFlavorLactobacillusChemistryInoculationMicroorganismFermentation starterBiologyBacteriaLactic acidHorticultureGeneticsPolyamine Metabolism and ApplicationsMeat and Animal Product QualityProbiotics and Fermented Foods