Improvement of the quality and safety of low-salt fish sauce by reconstruction of microbial community through cooperative fermentation of starters

作者：Chunsheng Li, Yongqiang Zhao, Yueqi Wang, Yanyan Wu, Shengjun Chen · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.115972 · 被引用次数：18 · 研究领域：Polyamine Metabolism and Applications、Protein Hydrolysis and Bioactive Peptides、Food Quality and Safety Studies