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...
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| Asıl Yazarlar: | , , , |
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| Materyal Türü: | Artigo |
| Dil: | Chinês |
| Baskı/Yayın Bilgisi: |
The editorial department of Science and Technology of Food Industry
2025-12-01
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| Seri Bilgileri: | Shipin gongye ke-ji |
| Konular: | |
| Online Erişim: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024120178 |
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