植物乳植杆菌Y279和食窦魏斯氏菌Y113混合发酵对鱼椒酸风味的影响
任沿洁, 石婷婷, 胡文康, 俞珊, 曾雪峰
Effect of mixed fermentation with Lactiplantibacillus plantarum Y279 and Weissella cibaria Y113 on the flavor of Yu jiaosuan
REN Yanjie, SHI Tingting, HU Wenkang, YU Shan, ZENG Xuefeng
食品与发酵工业
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2025, (19): 96
-103
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DOI: 10.13995/j.cnki.11-1802/ts.043075
