Effect of starter cultures on the quality of Suan yu, a Chinese traditional fermented freshwater fish

International Journal of Food Science and Technology

Volumn 51, Issue 8, 2016, Pages 1774-1786

  Zeng, Xuefeng ^a   Zhang, Wei ^b   Zhu, Qiujin ^a  

^a GUIZHOU UNIVERSITY   (China)

^b WUHAN POLYTECHNIC UNIVERSITY   (China)

Author keywords

Fermentation; fish; flavours; gas chromatography mass spectrometry; microorganisms; starter cultures; Suan yu

Indexed keywords

CHROMATOGRAPHY; FATTY ACIDS; FERMENTATION; FISH; FOOD PROCESSING; MASS SPECTROMETRY; MICROORGANISMS; SPECTROMETRY; VOLATILE ORGANIC COMPOUNDS; YEAST;

FLAVOURS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ISOLATED MICROORGANISMS; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS PENTOSACEUS; SOLID-PHASE MICROEXTRACTION; STARTER CULTURES; SUAN YU;

GAS CHROMATOGRAPHY;

EID: 84976870659     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13140     Document Type: Article

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