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Development of novel fermented stinky sea bass and analysis of its taste active compounds, flavor compounds, and quality
Food Chemistry,
2023
DOI:10.1016/j.foodchem.2022.134186
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[2]
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Development of novel fermented stinky sea bass and analysis of its taste active compounds, flavor compounds, and quality
Food Chemistry,
2023
DOI:10.1016/j.foodchem.2022.134186
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[3]
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Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review
Food Research International,
2023
DOI:10.1016/j.foodres.2023.113112
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Effect of enzyme-assisted fermentation on quality, safety, and microbial community of black soldier fly larvae (Hermetia illucens L.) as a novel protein source
Food Research International,
2023
DOI:10.1016/j.foodres.2023.113624
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Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review
Food Research International,
2023
DOI:10.1016/j.foodres.2023.113112
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[6]
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Amino Acid Digestibility of Catfish (Clarias gariepinus) Fed Soyabean Meal Supplemented with Lysine and DL-Methionine
Asian Journal of Biological Sciences,
2022
DOI:10.3923/ajbs.2022.152.163
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[7]
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Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish
Food Bioscience,
2020
DOI:10.1016/j.fbio.2020.100725
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