基于响应面法优化低盐鱼露工艺及其风味品质研究
游凤珍, 仲耀辉, 吴朱泽, 马凤川, 胡金梅, 齐银霞, 余铭, 朱思明, 唐忠盛
Optimization of a low-salt fish sauce process and flavor quality based on response surface methodology
YOU Fengzhen, ZHONG Yaohui, WU Zhuze, MA Fengchuan, HU Jinmei, QI Yinxia, YU Ming, ZHU Siming, TANG Zhongsheng
食品与发酵工业
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2026, (19): 271
-281
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DOI: 10.13995/j.cnki.11-1802/ts.045508
