Lipolysis and lipid oxidation caused byStaphylococcus xylosus135 andSaccharomyces cerevisiae31 isolated from Suan yu, a traditional Chinese low-salt fermented fish-Reference-Cited by-同舟云学术

Lipolysis and lipid oxidation caused byStaphylococcus xylosus135 andSaccharomyces cerevisiae31 isolated from Suan yu, a traditional Chinese low-salt fermented fish

Published:2015-12-16 Issue:2 Volume:51 Page:419-426
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Gao Pei¹,Wang Weixin¹,Xia Wenshui¹,Xu Yanshun¹,Jiang Qixing¹

Affiliation:

1. State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Lihu1800 Wuxi Jiangsu 214122 China

Funder

China Agricultures Research System

National Natural Science Foundation of China

Jiangsu Provincial Prospective Research Project

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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