Proteolysis during fermentation of Suanyu as a traditional fermented fish product of China
Author:
Affiliation:
1. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
2. College of Life Science, Huanggang Normal University, Huanggang, Hubei, China
Funder
National Natural Science Foundation of China
China Agricultures Research System
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1293089
Reference40 articles.
1. Chemical and microbial properties of Chinese traditional low-salt fermented whole fish product Suan yu
2. Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan
3. Some characteristics of commercial Som-fug produced in Thailand
4. Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation
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