Effects of mixed starter cultures and exogenous L-Lys on the physiochemical and sensory properties of rapid-fermented fish paste using longsnout catfish by-products-Reference-Cited by-同舟云学术

Effects of mixed starter cultures and exogenous L-Lys on the physiochemical and sensory properties of rapid-fermented fish paste using longsnout catfish by-products

Published:2019-07 Issue: Volume:108 Page:21-30
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Gao Ruichang^ORCID,Zheng Zhiying,Zhou Jing,Tian Hongyu,Yuan Li

Funder

Natural Science Foundation of China

China Agriculture Research System

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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3. Use of starter cultures of Bacillus and Staphylococcus in the controlled fermentation of lanhouin, a traditional fish-based condiment from west Africa;Anihouvi;African Journal of Microbiology Research,2012

4. Physicochemical changes in Pacific whiting muscle proteins during iced storage;Benjakul;Journal of Food Science,1997

5. Isolation and identification of low molecular weight antioxidant compounds from fermented “chorizo” sausages;Broncano;Meat Science,2012

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