NMR-based metabolic analysis of Bacillus velezensis DZ11 applied to low-salt fermented coarse fish involved in the formation of flavor precursors
Author:
Affiliation:
1. Jiangsu University, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100535&tlng=en
Reference39 articles.
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2. Effect of black bean koji enzyme on fermentation, chemical properties and biogenic amine formation of fermented fish sauce;Chancharoonpong C.;Journal of Aquatic Food Product Technology,2022
3. Evolution of metabolomics profile of crab paste during fermentation;Chen D.;Food Chemistry,2016
4. Chinese Standard GB5009-239: determination of amino acid nitrogen in food,2016
5. Statistical optimization for the improved production of an extracellular alkaline nuclease by halotolerant Allobacillus halotolerans MSP69: scale-up approach and its potential as flavor enhancer of fish sauce;Chuprom J.;Biocatalysis and Agricultural Biotechnology,2016
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