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, (19): 271 -281 .  DOI: 10.13995/j.cnki.11-1802/ts.045508

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