Optimization of Low Salt Perilla Shrimp Paste and Analysis of Its Volatile Flavor Compounds
This study developed a low-salt Perilla shrimp paste by combining traditional preparation with the addition of yeast strain co-fermentation using oriental white shrimp and Perilla as raw materials. The effects of Perilla addition, salt addition, fermentation time and inoculation amount of koji seeds...
| Main Authors: | , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023060052 |