Enhancement of flavor quality in oyster hydrolysate through fermentation with oyster-derived lactic acid bacteria
Xiangzhi Lu, Min Shi, Li Liu, Zefan Chen, Xinxing Xu, Guangxin Feng, Mingyong Zeng
Topics & Concepts
OysterFlavorHydrolysateLactic acidFermentationFood scienceBacteriaChemistryBiologyFisheryBiochemistryHydrolysisGeneticsProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsMeat and Animal Product Quality