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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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | Article |
| Published: |
Frontiers Media S.A.
2021
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| Subjects: | |
| Online Access: | https://scholarbank.nus.edu.sg/handle/10635/212429 |
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| Institution: | National University of Singapore |