Effect of lactic acid bacteria on mackerel (Pneumatophorus japonicus) seasoning quality and flavor during fermentation

Publication date: June 2021Source: Food Bioscience, Volume 41Author(s): Yueqi Zhou, Shumeng Wu, Yulu Peng, Yamei Jin, Dan Xu, Xueming Xu
Source: Food Bioscience - Category: Food Science Source Type: research
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