Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro
Jie Yang(Nanjing Agricultural University), Wenbin Wang(Shanxi Agricultural University), Tengqi Gao, Pau Loke Show(Khalifa University of Science and Technology), Zihang Cui, Zhen Wei(Wuhan University of Science and Technology), Yang Tao(Nanjing Agricultural University), Hao Sun(Yantai University), Shujun Wang(Jiangsu Ocean University), Feng Ge
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