Shortening Fermentation Period and Quality Improvement of Fermented Fish, Chouguiyu, by Co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3-Reference-Cited by-同舟云学术

Shortening Fermentation Period and Quality Improvement of Fermented Fish, Chouguiyu, by Co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3

Published:2018-12-17 Issue: Volume:9 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Bao Ruiqi,Liu Sasa,Ji Chaofan,Liang Huipeng,Yang Song,Yan Xiaoming,Zhou Yingqin,Lin Xinping,Zhu Beiwei

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference41 articles.

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