Screening, identification and growth characteristics of dominant yeasts in Tongxian fish
As a local flavor specialty dish of Xinyang Shangcheng, Tongxian fish is favored by consumers for its unique flavor. Yeast is a key factor affecting the flavor quality of fermented foods. Therefore, Tongxian fishes fermented for 5 d, 10 d, and 15 d were selected as the isolation sources and the yeas...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-09-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-79.pdf |
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