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
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
Comparison of Key Flavor Substances of Fermented Grass Carp with Lactobacillus plantarum Based on Two Growth Media
MING Tinghong, SU Xiurong, ZHOU Jun, LI Ye, ZHANG Chundan, JI Lu, SUN Tingting, HUANG Zhongbai, HE Shan, QIU Dihong
食品科学 . 2016, (16): 179 -186 .  DOI: 10.7506/spkx1002-6630-201616029