植物乳杆菌发酵草鱼肉挥发性成分的变化规律

裘迪红，欧昌荣，苏秀榕，明庭红

Changes in Volatile Flavor Components of Grass Carp Meat during Fermentation by Lactobacillus plantarum

QIU Dihong1, OU Changrong2, SU Xiurong2, MING Tinghong2

食品科学 . 2015, (20): 174 -180 . DOI: 10.7506/spkx1002-6630-201520033