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Effect of Lactobacillus plantarum and flavourzyme on protein degradation and flavor development in grass carp during

Naiyong Xiao1, Qiang Zhang2, Huiya Xu2

  • 1College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China.

Food Chemistry: X
|May 17, 2024
PubMed

Keywords:
FavourzymeFermentationFree amino acidGrass carpLactobacillus plantarum

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