Comparison of the Physicochemical Properties and Flavor Components of Fermented Shrimp Paste Prepared Using Different Fungal Strains
In this study, the effects of different fungal strains on the physicochemical properties and flavor compounds of shrimp paste, using pastes comprising shrimp shells, shrimp heads, and soybeans fermented with Aspergillus oryzae, Rhizopus oryzae, Aspergillus niger, and Mucor were investigated. A compa...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , |
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| Fformat: | Artigo |
| Iaith: | Chinês |
| Cyhoeddwyd: |
The editorial department of Science and Technology of Food Industry
2025-12-01
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| Cyfres: | Shipin gongye ke-ji |
| Pynciau: | |
| Mynediad Ar-lein: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024120178 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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