Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (<i>Laminaria japonica</i>)
Kelp (<i>Laminaria japonica</i>) is an important marine resource with low cost and rich nutrition. However, its fishy odor has compromised consumer acceptance. In this study, the effects of fermentation with <i>Lactobacillus plantarum</i> FSB7, <i>Pediococcus pentosaceus</i> CICC 21862 and <i>Saccha...
I tiakina i:
| Ngā kaituhi matua: | , , , , |
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| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
MDPI AG
2021-10-01
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| Rangatū: | Foods |
| Ngā marau: | |
| Urunga tuihono: | https://www.mdpi.com/2304-8158/10/11/2532 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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