Lactic acid bacteria in fermented fish: Enhancing flavor and ensuring safety
Fermentation, one of the oldest and most widespread methods of food preservation, is particularly relevant due to its cost-effectiveness, ease of operation, and the enhancement of flavors and nutritional profiles it affords to foods. Central to this process are lactic acid bacteria (LAB), a diverse...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324002436 |