Screening, identification and growth characteristics of dominant yeasts in Tongxian fish
As a local flavor specialty dish of Xinyang Shangcheng, Tongxian fish is favored by consumers for its unique flavor. Yeast is a key factor affecting the flavor quality of fermented foods. Therefore, Tongxian fishes fermented for 5 d, 10 d, and 15 d were selected as the isolation sources and the yeas...
שמור ב:
| מחבר ראשי: | |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Editorial Department of China Brewing
2024-09-01
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| סדרה: | Zhongguo niangzao |
| נושאים: | |
| גישה מקוונת: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-79.pdf |
| תגים: |
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