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Xiangzhi Lu

Ocean University of China

5 Yushan Road

Qingdao, 266003

China

  • Ocean University of China

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Scholarly Papers (1)

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Enhancement of Flavor Quality in Oyster Hydrolysate Through Fermentation with Oyster-Derived Lactic Acid Bacteria

Number of pages: 43 Posted: 07 Aug 2024
Xiangzhi Lu, Min Shi, Li Liu, Zefan Chen, Xinxing Xu, Guangxin Feng and Mingyong Zeng
Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China and Ocean University of China
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Abstract:

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Oyster-derived Lactic acid bacteria, Fermentation, Volatile flavor, Non-volatile flavor, metabolomics, Autochthonous bacteria