Dynamic changes in nitrogenous compounds and taste-active substances during fermentation of tilapia-soybean dual-protein sufu.
- DOI
- 10.1016/j.foodres.2026.119995
- Published
- 2026 Oct 31
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119995,
title = {Dynamic changes in nitrogenous compounds and taste-active substances during fermentation of tilapia-soybean dual-protein sufu.},
author = {Yan J and Huang J and Zhang X and Wang M and Zhang J and Liu S and Liu S and Zhong S and Hong P},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119995},
url = {https://doi.org/10.1016/j.foodres.2026.119995}
}RIS
TY - JOUR TI - Dynamic changes in nitrogenous compounds and taste-active substances during fermentation of tilapia-soybean dual-protein sufu. AU - Yan J AU - Huang J AU - Zhang X AU - Wang M AU - Zhang J AU - Liu S AU - Liu S AU - Zhong S AU - Hong P PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119995 UR - https://doi.org/10.1016/j.foodres.2026.119995 ER -
APA
J, Y., J, H., X, Z., M, W., J, Z., S, L., S, L., S, Z., & P, H. (2026). Dynamic changes in nitrogenous compounds and taste-active substances during fermentation of tilapia-soybean dual-protein sufu.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119995
Source records
- pubmed · retrieved 2026-09-26T11:29:59.279Z