干腌鱼鲜味物质在不同干腌工艺下的变化及对滋味贡献的研究进展
梁进欣, 李珊, 陈晓红, 杨娟, 赵文红, 白卫东
Research progress on the changes of umami substances in dried cured fish and their contribution to taste by different dry curing methods
LIANG Jinxin, LI Shan, CHEN Xiaohong, YANG Juan, ZHAO Wenhong, BAI Weidong
食品与发酵工业
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2021, (14): 307
-312
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DOI: 10.13995/j.cnki.11-1802/ts.026162
