A new two-step rapid fermentation method for shrimp paste based on strain fortification and analysis of flavor quality
A two-step rapid fermentation shrimp paste process based on strain enhancement was developed by inoculating functional strains into shrimp paste in two steps. This improved the drawbacks of traditional fermented shrimp paste products, such as their lengthy fermentation times, high salt contents, and...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2023-10-01
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| Series: | Food Science of Animal Products |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2023.9240030 |