Elevated levels of branched chain fatty acids in low‐salt fish sauce by co‐fermentation: flavor improvement and metabolism analysis
The co-fermentation system with selected strains to ferment low-salt fish sauce has the potential to increase BCFA content and improve flavor and nutrition. © 2024 Society of Chemical Industry.
Authors
- Li Yuan (ORCID: https://orcid.org/0000-0001-5602-6910)
- Abdul Razak Monto (ORCID: https://orcid.org/0000-0002-6184-6769)
- Ruichang Gao (ORCID: https://orcid.org/0000-0001-5742-5446)
- Junxiao Wu
- Yue Zhou (ORCID: https://orcid.org/0000-0002-1150-2749)
Institutions
- Jiangsu University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-08-21
- DOI
- https://doi.org/10.1002/jsfa.13829
- Citations
- 14
- Primary Topic
- Polyamine Metabolism and Applications
- Type
- article
- Field-Weighted Citation Impact
- 3.27
Funders
- National Key Research and Development Program of China