Changes in microorganisms and metabolites during long-term fermentation of commercially manufactured anchovy sauce
This study was performed to investigate the changes in microbial communities and metabolites during the long-term fermentation of commercially manufactured anchovy sauce. Samples of commercial anchovy sauce were collected from large-scale fermentation tanks with fermentation periods of up to 7.87 ye...
| मुख्य लेखकों: | , , , , , , |
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| स्वरूप: | लेख |
| भाषा: | English |
| प्रकाशित: |
Tsinghua University Press
2025-01-01
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| श्रृंखला: | Food Science and Human Wellness |
| विषय: | |
| ऑनलाइन पहुंच: | https://www.sciopen.com/article/10.26599/FSHW.2024.9250014 |