The role of microbes in free fatty acids release and oxidation in fermented fish paste

LWT

Volumn 101, Issue , 2019, Pages 323-330

  Xu, Yanshun ^a   Li, Lin ^a   Xia, Wenshui ^a   Zang, Jinhong ^a   Gao, Pei ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Common carp; Cyprinuscarpio; Fatty acid; Fermentation; Lipid oxidation

Indexed keywords

ANTIOXIDANTS; BACILLI; ENZYMES; FATTY ACIDS; FERMENTATION; FISH; POLYUNSATURATED FATTY ACIDS; YEAST;

COMMON CARP; CYPRINUSCARPIO; FATTY ACID OXIDATION; FERMENTED FISHES; FREE FATTY ACID; LACTOBACILLUS PLANTARUM; LIPID OXIDATION; TERT-BUTYLHYDROQUINONE (TBHQ);

OXIDATION;

EID: 85056644417     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.11.027     Document Type: Article

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