Development of Fermented Dried Salted Spanish Mackerel and Analysis of Its Flavor Compounds, Fermentation Conditions, and Preparation of a Directed Vat-Set Starter
- DOI
- 10.3390/foods15162862
- Published
- 2026-08-17
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15162862,
title = {Development of Fermented Dried Salted Spanish Mackerel and Analysis of Its Flavor Compounds, Fermentation Conditions, and Preparation of a Directed Vat-Set Starter},
author = {Hong Xiao and Ruidi Wang and Yanning Zhao and Haiyan Huang and Gang Yu and Yong Xue and Changhu Xue},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15162862},
url = {https://doi.org/10.3390/foods15162862}
}RIS
TY - JOUR TI - Development of Fermented Dried Salted Spanish Mackerel and Analysis of Its Flavor Compounds, Fermentation Conditions, and Preparation of a Directed Vat-Set Starter AU - Hong Xiao AU - Ruidi Wang AU - Yanning Zhao AU - Haiyan Huang AU - Gang Yu AU - Yong Xue AU - Changhu Xue PY - 2026 JO - Foods DO - 10.3390/foods15162862 UR - https://doi.org/10.3390/foods15162862 ER -
APA
Xiao, H., Wang, R., Zhao, Y., Huang, H., Yu, G., Xue, Y., & Xue, C. (2026). Development of Fermented Dried Salted Spanish Mackerel and Analysis of Its Flavor Compounds, Fermentation Conditions, and Preparation of a Directed Vat-Set Starter. Foods. https://doi.org/10.3390/foods15162862
Source records
- crossref · retrieved 2026-09-26T12:35:55.244Z