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Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

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The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented

Yanshun Xu1, Lin Li1, Joe Mac Regenstein2

  • 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.

Food Chemistry
|April 3, 2018
PubMed

Keywords:
Common carpCyprinus carpioFatty acidFermentationFlavorLipolysis

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