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

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (19) : 271-281.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (19) : 271-281. DOI: 10.13995/j.cnki.11-1802/ts.045508

Optimization of a low-salt fish sauce process and flavor quality based on response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(19): 271-281 https://doi.org/10.13995/j.cnki.11-1802/ts.045508

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