Effect of yeast and lactic acid bacterium fermentation on flavor characteristics of enzymatic hydrolysate of anchovy

ZHANG Chaomin, DUAN Yajie, REN Meiyan, XU Yongxia

China Brewing ›› 2025, Vol. 44 ›› Issue (11) : 48-54.

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China Brewing ›› 2025, Vol. 44 ›› Issue (11) : 48-54. DOI: 10.11882/j.issn.0254-5071.2025.11.008

Effect of yeast and lactic acid bacterium fermentation on flavor characteristics of enzymatic hydrolysate of anchovy

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(11): 48-54 https://doi.org/10.11882/j.issn.0254-5071.2025.11.008

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