Enhancement of taste of Low-sodium dry-cured mackerel (Scomberomorus niphonius) via the light fermentation with Lactobacillus plantarum R-1 DOI Creative Commons
Juan Yang,

Pingru Liu,

Yongtao Fei

et al.

LWT, Journal Year: 2025, Volume and Issue: 217, P. 117356 - 117356

Published: Jan. 13, 2025

Language: Английский

Enhancement of taste of Low-sodium dry-cured mackerel (Scomberomorus niphonius) via the light fermentation with Lactobacillus plantarum R-1 DOI Creative Commons
Juan Yang,

Pingru Liu,

Yongtao Fei

et al.

LWT, Journal Year: 2025, Volume and Issue: 217, P. 117356 - 117356

Published: Jan. 13, 2025

Language: Английский

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