Effects of starters on the quality of fermented fish (Zaoyu): Key microorganisms for coloring, softening, and improving flavor
| Autor: | Nie, Jinggui, Zhu, Sunting, Zhang, Xiao, Wu, Dan, Li, Xuxu, Huang, Qilin |
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| Zdroj: | In Food Chemistry 15 February 2025 465 Part 2 |
| Databáze: | ScienceDirect |
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