Effect of Yeast Fermentation on Deodorization Process Optimization and Quality of Large Yellow Croaker
To address the fishy odor of large yellow croaker (Larimichthys crocea), this study investigated deodorization via yeast fermentation using high-activity dry yeast as the fermentation strain. Single-factor experiments were conducted to evaluate the effects of fermentation temperature, fermentation t...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Chinês |
| Publicat: |
The editorial department of Science and Technology of Food Industry
2026-03-01
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| Col·lecció: | Shipin gongye ke-ji |
| Matèries: | |
| Accés en línia: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025030103 |
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