Profiling the effects of starter cultures on biochemical compounds in fermented fish sauces and their relationships with sensory perceptions.

Autor: Dinc, Selin Ozge1 (AUTHOR) selinozge.dinc@comu.edu.tr, Colakoglu, Fatma1 (AUTHOR), Kunili, Ibrahim Ender2 (AUTHOR), Ormanci, Hasan Basri3 (AUTHOR)
Zdroj: International Journal of Food Science & Technology. Sep2024, Vol. 59 Issue 9, p6473-6490. 18p.
Databáze: Academic Search Ultimate
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