Effects of three carp species on texture, color, and aroma properties of Suan yu, a Chinese traditional fermented fish-Reference-Cited by-同舟云学术

Effects of three carp species on texture, color, and aroma properties of Suan yu, a Chinese traditional fermented fish

Published:2020-03-02 Issue:4 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Gao Pei¹^ORCID,Yang Fang¹,Yu Peipei¹,Jiang Qixing¹,Xu Yanshun¹,Xia Wenshui¹^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi China

Funder

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14403

Reference46 articles.

1. Biochemical Changes and Aroma Development During the Spontaneous Fermentation of Cassava Fish intoLanhouinand Their Influence on Product Acceptability

2. The influence of temperature on some parameters for dry sausage during ripening

3. Use of egg yolk phospholipids to generate chicken meat odorants

4. Impact of simultaneous and sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on non-volatiles and volatiles of lychee wines

5. Evaluation of five commercial non-Saccharomyces yeasts in fermentation of soy (tofu) whey into an alcoholic beverage

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