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Inhibition of Biogenic Amines in Fermented Tilapia Surimi by Collaborative Fermentation of Latilactobacillus sakei and Pediococcus acidilactici
5个月前
已完结
Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus
5个月前
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Effects of starters on the quality of fermented fish (Zaoyu): Key microorganisms for coloring, softening, and improving flavor
5个月前
已完结
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