Author:
Yang Zhaoxia,Wu Ruohan,Wei Xiaohan,Zhang Zuoli,Wang Wenqing,Liu Aoxue,Yang Jing,Ji Chaofan,Liang Huipeng,Zhang Sufang,Lin Xinping
Funder
Department of Education of Liaoning Province
National Key Research and Development Program of China
National Natural Science Foundation of China
Reference36 articles.
1. Shortening fermentation period and quality improvement of fermented fish, Chouguiyu, by co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3;Bao;Frontiers in Microbiology,2018
2. Impact of fermentation conditions on the physicochemical properties, fatty acid and cholesterol contents in salted-fermented hoki roe;Bekhit;Food Chemistry,2018
3. Evolution and occurrence of 1,8-cineole (eucalyptol) in Australian wine;Capone;Journal of Agricultural and Food Chemistry,2011
4. One-Minute fish freshness evaluation by testing the volatile amine gas with an ultrasensitive porous-electrode-capped organic gas sensor system;Chang;ACS Sensors,2017
5. Diversity of lactic acid bacteria during fermentation of a traditional Chinese fish product, Chouguiyu (stinky Mandarin fish);Dai;Journal of Food Science,2013
Cited by
16 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