Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage

Publication date: Available online 31 May 2021Source: Food Research InternationalAuthor(s): Chunsheng Li, Yue Zhao, Yueqi Wang, Laihao Li, Xianqing Yang, Shengjun Chen, Yongqiang Zhao, Wenguo Zhou
Source: Food Research International - Category: Food Science Source Type: research
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