红曲菌发酵对低盐半干鲩鱼的提味增鲜作用
吴康,谢静晖,王倩倩,齐明,吴建中
Monascus Fermentation Enhanced the Umami Taste of Low-Salt Semi-Dried Grass Carp (Ctenopharyngodon idellus)
WU Kang, XIE Jinghui, WANG Qianqian, QI Ming, WU Jianzhong
食品科学
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2021, (8): 137
-142
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DOI: 10.7506/spkx1002-6630-20200228-316