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Published in Food chemistry (15.05.2024)
Published in Food chemistry (15.05.2024)
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Novel insight into the formation and improvement mechanism of physical property in fermented tilapia sausage by cooperative fermentation of newly isolated lactic acid bacteria based on microbial contribution
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Herbal incense stick for air sterilization as well as preparation method and application of herbal incense stick
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Method for improving quality of fermented surimi of tilapia mossambica by using plant lactobacillus
ZHAO YONGQIANG, LI CHUNSHENG, LI LAIHAO, FENG YANG, HUANG HUI, CHEN SHENGJUN, YANG SHAOLING, CUI QIAOYAN, WANG YUEQI
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