Elevated levels of branched chain fatty acids in low-salt fish sauce by co-fermentation: flavor improvement and metabolism analysis.
Yue ZhouJunxiao WuAbdul Razak MontoLi YuanRuichang GaoPublished in: Journal of the science of food and agriculture (2024)
The co-fermentation system with selected strains to ferment low-salt fish sauce has the potential to increase BCFA content and improve flavor and nutrition. © 2024 Society of Chemical Industry.