Antioxidant Properties and Dominant Bacterial Community of Fermented Rohu (Labeo rohita) Sauce Produced by Enzymatic and Fermentation Method
Shivanne Gowda, Siddegowda Gopalapura, Narayan, Bhaskar, Gopal, ShubhaVolume:
20
Year:
2020
Journal:
Turkish Journal of Fisheries and Aquatic Sciences
DOI:
10.4194/1303-2712-v20_8_01
File:
PDF, 1.05 MB
2020