Combined effects of lipase and Lactiplantibacillus plantarum 1-24-LJ on physicochemical property, microbial succession and volatile compounds formation in fermented fish product.
Zuoli ZhangRuohan WuWenhuan XuLuca CocolinHuipeng LiangChaofan JiSufang ZhangYingxi ChenXinping LinPublished in: Journal of the science of food and agriculture (2023)
This study provides recommended Suanzhayu process approach to improve product quality, flavor, and shorten fermentation time by adding Lpb. plantarum 1-24-LJ with or without lipase. This article is protected by copyright. All rights reserved.