Effect of Lactobacillus plantarum and flavourzyme on protein degradation and flavor development in grass carp during fermentation-Reference-Cited by-同舟云学术

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Effect of Lactobacillus plantarum and flavourzyme on protein degradation and flavor development in grass carp during fermentation

Published:2024-06 Issue: Volume:22 Page:101439
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Xiao Naiyong,Zhang Qiang,Xu Huiya,Zheng Changliang,Yin Yantao,Liu Shucheng,Shi Wenzheng

Funder

National Key Research and Development Program of China

Guangdong Ocean University

Publisher

Elsevier BV

Reference41 articles.

1. The chemistry of flavor formation in meat and meat products in response to different thermal and non-thermal processing techniques: An overview;Afzal;J. Food Process. Preserv.,2022

2. Association of Official Analytical Chemists;AOAC,2005

3. The state of world fisheries and aquaculture 2020;FAO,2021

4. Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage;Feng;Meat Sci.,2014

5. Current trends in detection of histamine in food and beverages;Gagic;J. Agric. Food Chem.,2019

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Dynamic changes in postmortem quality of grass carp (Ctenopharyngodon idella) muscle: From the perspectives of muscle degradation and flavor evolution;Food Chemistry: X;2024-10

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