Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu – A Traditional Chinese Low‐Salt...
Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu – A Traditional Chinese Low‐Salt Fermented Whole Fish
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English
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The effect of mixed starter cultures isolated from Suanyu on flavor compounds development has been researched. Microorganism, pH, TA, sugars, nonvolatile organic acids and volatile compounds were analyzed in Suanyu with or without starters. In inoculated samples, a higher growth of lactic acid bacteria (LAB) and a declining rate of pH were determin...
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Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu – A Traditional Chinese Low‐Salt Fermented Whole Fish
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TN_cdi_wiley_primary_10_1111_jfpp_13131_JFPP13131
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_wiley_primary_10_1111_jfpp_13131_JFPP13131
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ISSN
0145-8892
E-ISSN
1745-4549
DOI
10.1111/jfpp.13131
