Tetragenococcus halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus for sardine fermentation

IF 1.2 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Czech Journal of Food Sciences Pub Date : 2023-08-14 DOI:10.17221/246/2021-cjfs

Z. Fang, Wenjuan Zhu, Y. Liu, Xinran Wang, Yaling Wang, Yanyan Wu

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嗜盐四葡萄球菌、木糖葡萄球菌和腐生葡萄球菌对沙丁鱼进行发酵

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来源期刊

Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技

CiteScore

2.60

自引率

0.00%

发文量

审稿时长

7 months

期刊介绍： Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.

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