Role of microorganisms in the development of quality during the fermentation of salted white herring (ilisha elongata)

HIGHLIGHTS

• who: Jiajia Wu and collaborators from the Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China have published the paper: Role of Microorganisms in the Development of Quality during the Fermentation of Salted White Herring (Ilisha elongata), in the Journal: Foods 2023, 12, x FOR PEER REVIEW of /2023/
• what: According to the data obtained from three salted herring groups, the processing tech nique directly influenced the microbiota, physical and chemical characteristics, accumu lation of biogenic amines, and flavor development.
• how: A two-way analysis of variance (ANOVA) was used to determine significant differences . . .
  

   

  

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