混合乳酸菌发酵对臭鳜鱼风味特征的影响
梁钻好, 黄宁, 马晓飞, 杜冰
Effect of mixed lactic acid bacteria fermentation on flavor characteristics of stinky mandarin fish
LIANG Zuanhao, HUANG Ning, MA Xiaofei, DU Bing
食品与发酵工业
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2024, (8): 226
-233
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DOI: 10.13995/j.cnki.11-1802/ts.035974
