Open AccessChemical composition and bacterial community changes during the fermentation of yan yu, a Chinese traditional fermented fish product
Author(s) -
Bin Du,
Diane C. Lin,
J. Y. Wang,
Xiaohua Zhou
Publication year - 2022
Publication title -
international food research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.303
H-Index - 50
ISSN - 2231-7546
DOI - 10.47836/ifrj.29.3.05
Subject(s) - fermentation , food science , fermented fish , lactic acid , salted fish , biology , fermentation in food processing , tbars , chemistry , bacteria , biochemistry , fish <actinopterygii> , enzyme , genetics , fishery , lipid peroxidation