has been cited by the following article(s):
[1]
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Changes in characteristic volatile aroma substances during fermentation and deodorization of Gracilaria lemaneiformis by lactic acid bacteria and yeast
Food Chemistry,
2023
DOI:10.1016/j.foodchem.2022.134971
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[2]
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Influence of red yeast rice extract fermentation on fucoidan profiles, inorganic elements and flavor properties of the kelp Saccharina japonica
LWT,
2023
DOI:10.1016/j.lwt.2023.115281
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[3]
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Recent advances in fishy odour in aquatic fish products, from formation to control
International Journal of Food Science & Technology,
2021
DOI:10.1111/ijfs.15269
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