Synergistic fermentation of Aspergillus oryzae and Saccharomyces rouxii to optimize enzymatic hydrolysate flavor of Pinctada fucata meat

doi:10.13995/j.cnki.11-1802/ts.020487

Synergistic fermentation of Aspergillus oryzae and Saccharomyces rouxii to optimize enzymatic hydrolysate flavor of Pinctada fucata meat

ZHAO Yongqiang, WANG Anfeng, CHEN Shengjun, YANG Xianqing, LI Laihao, WU Yanyan, YANG Shaoling

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (15) : 115-120.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (15) : 115-120. DOI: 10.13995/j.cnki.11-1802/ts.020487

Synergistic fermentation of Aspergillus oryzae and Saccharomyces rouxii to optimize enzymatic hydrolysate flavor of Pinctada fucata meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(15): 115-120 https://doi.org/10.13995/j.cnki.11-1802/ts.020487

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