Enhancing quality and flavor of low-salt fermented squid viscera through synergistic fermentation with Bacillus tropicum YL14 and Acinetobacter guillouiae YL25

International Journal of Gastronomy and Food Science 2026

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Authors: Zhongjie Yu, Xianyuan Zhou, Haotian Cai, Lei Tao, Qingping Wu, Haoran Chen, Zhenting Huo, Yu Liu, Di Sun, Wei Jiang

DOI: 10.1016/j.ijgfs.2026.101442

Cited by: 1

References: 50

Fields of Study & Subjects

Meat and Animal Product Quality Marine Bivalve and Aquaculture Studies Seaweed-derived Bioactive Compounds

References 50