冰温发酵鳜鱼对鱼肉滋味及其生物胺含量的影响

徐鸣, 万金庆, 侯博玉

Influence of fermented at ice temperature on the taste and the content of biogenic amines in mandarin fish

XU Ming, WAN Jinqing, HOU Boyu

食品与发酵工业 . 2022, (4): 75 -81 . DOI: 10.13995/j.cnki.11-1802/ts.027947