Research progress on the changes of umami substances in dried cured fish and their contribution to taste by different dry curing methods

doi:10.13995/j.cnki.11-1802/ts.026162

LIANG Jinxin, LI Shan, CHEN Xiaohong, YANG Juan, ZHAO Wenhong, BAI Weidong

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (14) : 307-312.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (14) : 307-312. DOI: 10.13995/j.cnki.11-1802/ts.026162

Research progress on the changes of umami substances in dried cured fish and their contribution to taste by different dry curing methods

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(14): 307-312 https://doi.org/10.13995/j.cnki.11-1802/ts.026162

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Received	Revised	Published
2020-11-12	2020-12-02	2021-07-25
Issue Date
2021-08-20

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