Umami substances comparison of <i>Sardinops sagaxp</i> fish sauces prepared by three fermentation processes

doi:10.13995/j.cnki.11-1802/ts.021390

Umami substances comparison of Sardinops sagaxp fish sauces prepared by three fermentation processes

LI Rui, ZHANG Hailing, LI Xuyan, SUN Yulin, LI Xinghua, LI Xiang

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (22) : 143-149.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (22) : 143-149. DOI: 10.13995/j.cnki.11-1802/ts.021390

Umami substances comparison of Sardinops sagaxp fish sauces prepared by three fermentation processes

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(22): 143-149 https://doi.org/10.13995/j.cnki.11-1802/ts.021390

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