Related Experiment Video

Updated: Sep 15, 2026

Preparation of High-Quality Fermented Fish Product
00:05

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Physicochemical, nutritional, and flavor attributes of Dangshan Su pear fermented with various lactic acid bacteria

Jiayu Gu1,2, Qian Zhu1,2, Jingjing Du1,2

  • 1Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei, Anhui 230041, China.

Food Chemistry: X
|September 14, 2026
PubMed

Keywords:
Bioactive compoundsFlavorMetabolic profilingMicrobial fermentationPear

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