Related Experiment Video

Updated: Sep 16, 2026

Preparation of High-Quality Fermented Fish Product
00:05

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Sourdough-Yeast Co-Fermentation Preserves Frozen Raw Stuffed-Bun Quality

Xiaoling Zhou1,2, Dongsheng Zhang2, Sinan Xu2

  • 1School of Food Science and Engineering, Jiangsu University, Zhenjiang 212013, China.

Foods (Basel, Switzerland)
|September 15, 2026
PubMed

Keywords:
frozen raw steamed stuffed bunsmicrobial metabolismquality retentionsourdough-yeast fermentation

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