研究论文
Improvement of the quality and safety of low-salt fish sauce by reconstruction of microbial community through cooperative fermentation of starters
Chunsheng Li, Yongqiang Zhao, Yueqi Wang, Yanyan Wu, Shengjun Chen
Ministry of Agriculture and Rural Affairs Chinese Academy of Fishery Sciences
来源Food Research International
年份2025
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逐年被引趋势
1160
25
1126
关键指标
19
被引次数 · OpenAlex
6.86
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 2%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
60
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学术脉络
学科主题
生物医学Polyamine Metabolism and Applications
Protein Hydrolysis and Bioactive Peptides · Food Quality and Safety Studies
参考文献 60
Occurrence of biogenic amines and amines degrading bacteria in fish sauce
被引 99Muhammad Zukhrufuz Zaman, Fatimah Abu Bakar, Jinap Selamat · Czech Journal of Food Sciences · 2010
Bacterial community dynamics and metabolite changes in myeolchi-aekjeot, a Korean traditional fermented fish sauce, during fermentation
被引 114Se Hee Lee, Ji Young Jung, Che Ok Jeon · International Journal of Food Microbiology · 2015
Biogenic amines in commercially produced Yulu, a Chinese fermented fish sauce
被引 54Wei Jiang, Ying Xu, Chunsheng Li · Food Additives and Contaminants Part B · 2013
此处列出前 3 条
引用本文 19
Application and Possible Mechanism of Microbial Fermentation and Enzyme Catalysis in Regulation of Food Flavour
被引 22Feng Wang, Mingtong Wang, Ling Xu · Foods · 2025
The impact of autolysis times prior to salting and salt concentrations on the physicochemical and sensory characteristics of Ka-pi-plaa, Thai fermented fish paste produced from beardless barb
被引 5Pakteera Sripokar, Sappasith Klomklao, Egon Bech Hansen · Journal of Agriculture and Food Research · 2025
Application of Biotechnology in Marine‐Derived Fermented Foods: Technological Evolution and Future Prospects
被引 4Wenze Li, Tangyu Yang, Jie Hui · Comprehensive Reviews in Food Science and Food Safety · 2026
按被引量排序，此处列出前 3 条