低值虾发酵制备传统虾酱风味的综合分析与比较

吴帅，杨锡洪，解万翠，吉宏武，刘书成

Comprehensive Analysis and Comparison of the Flavor of Traditional Fermented Shrimp Paste Produced from Trash Shrimp

WU Shuai, YANG Xihong, XIE Wancui, JI Hongwu, LIU Shucheng

食品科学 . 2016, (2): 121 -127 . DOI: 10.7506/spkx1002-6630-201602021