HIGHLIGHTS
- who: Qiang Zhang and colleagues from the College of Food Sciences and Technology, Shanghai Ocean University, Shanghai, China have published the paper: Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae, in the Journal: Foods 2022, 4085 of /2022/
- what: This study investigates the changes of the physicochemical and of fermented Suanyu (Chinese fermented fish) fermentation with (L. and (S. This study provides a specific theoretical basis for the development of higher quality freshwater fish fermented fish products and industrialization.
- how: The results showed that the pH . . .
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