Process optimization of crab sauce by microbial composite fermentation and its flavor substances

doi:10.13995/j.cnki.11-1802/ts.028000

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (15) : 234-241. DOI: 10.13995/j.cnki.11-1802/ts.028000

Process optimization of crab sauce by microbial composite fermentation and its flavor substances

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(15): 234-241 https://doi.org/10.13995/j.cnki.11-1802/ts.028000

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Received	Revised	Published
2021-05-10	2021-06-11	2021-08-15
Issue Date
2021-08-23

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