has been cited by the following article(s):
[1]
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Development of novel fermented stinky sea bass and analysis of its taste active compounds, flavor compounds, and quality
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Food Chemistry,
2023 |
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[2]
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Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish
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2020 |
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[3]
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Fatty acids composition of traditional salted-fermented and fresh tiger-fish in Sudan
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2015 |
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[4]
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Taxonomic Revision of the Tiger Fish Hydrocynus vittatus (Castelnau, 1861), H. Brevis (Cuvier & Valencience, 1849) and H. forskalii (Cuvier, 1819) from the Nile in Sudan
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International Journal of Aquaculture,
2015 |
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[5]
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自然发酵与接种发酵对鲊鱼品质的影响
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农产品加工(上),
2015 |
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[6]
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Taxonomic revision of the tiger fish Hydrocynus vittatus (Castelnau, 1861), H. Brevis (Cuvier & Valencience, 1849) and H. forskalii (Cuvier, 1819) from the Nile in …
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2015 |
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[7]
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Fatty acids composition of traditional salted fermented and fresh tiger fish in Sudan
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INTERNATIONAL JOURNAL OF ADVANCES IN PHARMACEUTICAL RESEARCH,
2015 |
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[1]
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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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|
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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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[4]
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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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