HIGHLIGHTS
- who: Wen Zhang et al. from the Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University have published the research work: The Application of Bacillus subtilis for Adhesion Inhibition of Pseudomonas and Preservation of Fresh Fish, in the Journal: Foods 2021, 10, 3093. of /2021/
- what: The work showed that B. subtilis could improve the flavor of fish by changing the intestinal flora of fish and it shows great promise as a microecological preservative.
- how: In this study TVB-N content was used as the spoilage index of . . .
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