Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (<i>Laminaria japonica</i>)
Kelp (<i>Laminaria japonica</i>) is an important marine resource with low cost and rich nutrition. However, its fishy odor has compromised consumer acceptance. In this study, the effects of fermentation with <i>Lactobacillus plantarum</i> FSB7, <i>Pediococcus pentosaceu...
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| Main Authors: | , , , , |
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| Format: | article |
| Language: | EN |
| Published: |
MDPI AG
2021
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| Subjects: | |
| Online Access: | https://doaj.org/article/b4506528faad496d97e4f554e0e765fb |
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