HIGHLIGHTS
- who: Yueqi An et al. from the College of Food Science and Technology/National RandD Branch Center for Conventional Freshwater Fish (Wuhan), Agricultural University, China have published the article: Quality Improvement of Zhayu, a Fermented Fish Product in China: Effects of Inoculated Fermentation with Three Kinds of Lactic Acid Bacteria, in the Journal: Foods 2022, 2756 of 29/08/2022
- what: In this research, the intensities of sourness, bitterness, sweetness, umami, and saltness were evaluated as taste characteristics.
SUMMARY
During the solid-state fermentation, proteolysis, lipid degradation, and carbohydrate decomposition actioned . . .
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