Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation

Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation

10.3389/fmicb.2019.02300

Saved in:
Bibliographic Details
Main Authors: Gao, P., Xia, W., Li, X., Liu, S.
Other Authors: FOOD SCIENCE & TECHNOLOGY
Format: Article
Published: Frontiers Media S.A. 2021
Subjects:
fish sauce
flavor
hydrolysate
tilapia
yeasts
Online Access:https://scholarbank.nus.edu.sg/handle/10635/212429
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: National University of Singapore
Description
Summary:10.3389/fmicb.2019.02300

Similar Items