传统鱼露发酵过程中细菌群落演替及对其挥发性风味形成的影响分析
李春生,王悦齐,李来好,陈胜军,吴燕燕,胡晓,荣辉
Bacterial Community Succession during Fermentation of Chinese Fish Sauce and Its Effect on Formation of Volatile Flavor Components
LI Chunsheng, WANG Yueqi, LI Laihao, CHEN Shengjun, WU Yanyan, HU Xiao, RONG Hui
食品科学 . 2018, (24): 85 -92 .  DOI: 10.7506/spkx1002-6630-201824014