دورية أكاديمية
Effect of starter cultures and spices on physicochemical properties and microbial communities of fermented fish (Suanyu) after fermentation and storage
| العنوان: | Effect of starter cultures and spices on physicochemical properties and microbial communities of fermented fish (Suanyu) after fermentation and storage |
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| المؤلفون: | Sun, Yingying, Hua, Qian, Tian, Xuyan, Xu, Yanshun, Gao, Pei, Xia, Wenshui |
| المصدر: | In Food Research International September 2022 159 |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 09639969 |
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| DOI: | 10.1016/j.foodres.2022.111631 |