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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 . 2021, (8): 137 -142 .  DOI: 10.7506/spkx1002-6630-20200228-316