@article{明庭红:179, author = {[明庭红, 苏秀榕, 周 君, 李 晔, 张春丹, 季 露, 孙婷婷, 黄忠白, 何 珊, 裘迪红]}, title = {基于2 种培养基生长的植物乳杆菌发酵草鱼的关键风味比较}, publisher = {食品科学}, year = {2016}, journal = {食品科学}, volume = {37}, number = {16}, eid = {179}, pages = {179-186}, keywords = {

植物乳杆菌;MRS肉汤;质量分数12%脱脂牛乳;电子鼻;气相色谱-质谱联用仪;关键风味化合物

}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201616029 }