Exploring the Fungal Community and Its Correlation with the Physicochemical Properties of Chinese Traditional Fermented Fish (Suanyu)
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DOI: 10.3390/foods11121721
Abstract: Suanyu is a traditional natural fermented fish product from Southwest China that contains very complex microflora. The main purpose of this study was to explore the fungal community and its relationship with the physicochemical properties… read more here.
Keywords: fungal community; fermented fish; community; correlation ... See more keywords