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4,004
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Effect of lactic acid bacteria on mackerel (Pneumatophorus japonicus) seasoning quality and flavor during fermentation
Author(s):
Yueqi Zhou
,
Shumeng Wu
,
Yulu Peng
,
Yamei Jin
,
Dan Xu
,
Xueming Xu
Publication date
Created:
June 2021
Publication date
(Print):
June 2021
Journal:
Food Bioscience
Publisher:
Elsevier BV
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Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage
Michael G Gänzle
(2015)
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A GENERALIZATION OF THE RETENTION INDEX SYSTEM INCLUDING LINEAR TEMPERATURE PROGRAMMED GAS-LIQUID PARTITION CHROMATOGRAPHY.
Christian P Kratz
,
H VANDENDOOL
(1963)
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Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing
Anupam Giri
,
Kazufumi Osako
,
Toshiaki Ohshima
(2010)
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Author and article information
Contributors
Xueming Xu:
(View ORCID Profile)
Journal
Title:
Food Bioscience
Abbreviated Title:
Food Bioscience
Publisher:
Elsevier BV
ISSN (Print):
22124292
Publication date Created:
June 2021
Publication date (Print):
June 2021
Volume
: 41
Page
: 100971
Article
DOI:
10.1016/j.fbio.2021.100971
SO-VID:
e65a8e3c-2cbe-47b6-86c1-f50f4cec37f9
Copyright ©
© 2021
License:
https://www.elsevier.com/tdm/userlicense/1.0/
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