Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation

The present study aimed to investigate the change in physicochemical and safety properties of grass carp during fermentation with flavourzyme and Lactobacillus plantarum (FLF). The natural fermentation (NF) and fermentation with Lactobacillus plantarum (LF) samples were used as control. The results...

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Detalles Bibliográficos
Autores principales: Xu, Huiya, Xiao, Naiyong, Xu, Jiani, Guo, Quanyou, Shi, Wenzheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532724/
https://www.ncbi.nlm.nih.gov/pubmed/36211756
http://dx.doi.org/10.1016/j.fochx.2022.100392

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532724/
https://www.ncbi.nlm.nih.gov/pubmed/36211756
http://dx.doi.org/10.1016/j.fochx.2022.100392

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