Fish Sauce - Globe Thesis

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Keyword [Fish Sauce] Result: 21 - 32 \| Page: 2 of 2
21.	Mechanism Of Protease-producing From Penicillium Citrinum Under High-salt Conditions And Its Application In Fish Sauce Fermentation
22.	Study On The Activity And Flavor Of Fish Sauce During Fermentation
23.	Research On The Rapid Preparation Of Fish Sauce From Silver Carp By The Three-Step Method
24.	Study On The Regulation Mechanism Of Aromatizing And Reducing Amine In Fishweed Fermentation Process Based On LuxS/AI-2 Quorum Sensing System
25.	Analysis Of Flavor Of Fish Sauce And T He Purification And Identification Of Its Small Peptides
26.	Study On The Comprehensive Utilization Of Viscera Of Freshwater Fish
27.	Screening Of Planococcus Bacteria Producing Low-temperature Proteases And Its Application In Low-salt Fish Sauce Fermentation
28.	Effect Of Fatty Acids On Formation Of Aroma Of Fish Sauce During Fast Fermentation
29.	Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce
30.	Selection of bacterial strains for improvement of fish sauce fermentation
31.	Study On Correlation Model Between Flavor Substances And Protease Activity In Fish Sauce And The Flavor Characteristics Of Umami Peptides
32.	Study On The Construction Of The Evaluation System Of Umami Peptide In Fish Sauce
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