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

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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
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Institution: National University of Singapore
id sg-nus-scholar.10635-212429
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spelling sg-nus-scholar.10635-2124292024-11-10T23:16:19Z Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation Gao, P. Xia, W. Li, X. Liu, S. FOOD SCIENCE & TECHNOLOGY fish sauce flavor hydrolysate tilapia yeasts 10.3389/fmicb.2019.02300 Frontiers in Microbiology 10 2300 2021-12-29T05:41:56Z 2021-12-29T05:41:56Z 2019 Article Gao, P., Xia, W., Li, X., Liu, S. (2019). Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation. Frontiers in Microbiology 10 : 2300. ScholarBank@NUS Repository. https://doi.org/10.3389/fmicb.2019.02300 1664-302X https://scholarbank.nus.edu.sg/handle/10635/212429 Attribution 4.0 International https://creativecommons.org/licenses/by/4.0/ Frontiers Media S.A. Scopus OA2019
institution National University of Singapore
building NUS Library
continent Asia
country Singapore
Singapore
content_provider NUS Library
collection ScholarBank@NUS
topic fish sauce
flavor
hydrolysate
tilapia
yeasts
spellingShingle fish sauce
flavor
hydrolysate
tilapia
yeasts
Gao, P.
Xia, W.
Li, X.
Liu, S.
Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation
description 10.3389/fmicb.2019.02300
author2 FOOD SCIENCE & TECHNOLOGY
author_facet FOOD SCIENCE & TECHNOLOGY
Gao, P.
Xia, W.
Li, X.
Liu, S.
format Article
author Gao, P.
Xia, W.
Li, X.
Liu, S.
author_sort Gao, P.
title Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation
title_short Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation
title_full Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation
title_fullStr Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation
title_full_unstemmed Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation
title_sort use of wine and dairy yeasts as single starter cultures for flavor compound modification in fish sauce fermentation
publisher Frontiers Media S.A.
publishDate 2021
url https://scholarbank.nus.edu.sg/handle/10635/212429
_version_ 1821185104438886400

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