干盐发酵希尔沙(Tenualosa ilisha)过程中营养成分和细菌群落质量特性的时间变化

IF 4 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
M.S.I. Sarkar, Md. Shahdat Hossain, Muhammad Mehedi Hasan, Murshida Khan, Anas Al Islam, Md. Kamal
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Temporal variation in quality characteristics of nutritional constituents and bacterial community during dry salt-fermentation of hilsa (Tenualosa ilisha)
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来源期刊
Food Production, Processing and Nutrition
Food Production, Processing and Nutrition Medicine-Public Health, Environmental and Occupational Health
CiteScore
6.90
自引率
4.30%
发文量
28
审稿时长
12 weeks
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