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Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation.
Xu, Huiya; Xiao, Naiyong; Xu, Jiani; Guo, Quanyou; Shi, Wenzheng.
Afiliação
  • Xu H; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
  • Xiao N; East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China.
  • Xu J; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
  • Guo Q; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
  • Shi W; East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China.
Food Chem X ; 15: 100392, 2022 Oct 30.
Article em En | MEDLINE | ID: mdl-36211756
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem X Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem X Ano de publicação: 2022 Tipo de documento: Article