Lv11
28 积分 2026-08-06 加入
Comprehensive insights into the mechanism of flavor formation in mandarin fish (Siniperca chuatsi) with inoculated fermentation
8小时前
已完结
Enhancing safety and flavor of traditional Yucha: Autochthonous starters from Hainan fermented foods reduce biogenic amines and promote taste-active metabolites
8小时前
已关闭
Improving the quality and safety of fermented mandarin fish (Siniperca chuatsi) by co-inoculation with Latilactobacillus sakei A20 and Lactiplantibacillus plantarum LJ1–1
8小时前
已完结
Improvement of the quality and safety of low-salt fish sauce by reconstruction of microbial community through cooperative fermentation of starters
9小时前
已完结
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