Lipase Addition Promoted the Growth of <i>Proteus</i> and the Formation of Volatile Compounds in <i>Suanzhayu</i>, a Traditional Fermented Fish Product
This work investigated the effect of lipase addition on a Chinese traditional fermented fish product, <i>Suanzhayu</i>. The accumulation of lactic acid and the decrease of pH during the fermentation were mainly caused by the metabolism of <i>Lactobacillus</i>. The addition of...
Guardado en:
| Autores principales: | , , , , , , , , , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/e17a6fdb584248e48d8bc76612b007db |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|