植物乳杆菌对干腌马鲛鱼降盐增鲜效果的影响
梁进欣,陈晓红,李珊,杨娟,赵文红,白卫东
Salt-Reducing and Umami-Enhancing Effect of Lactobacillus plantarum on Dry Cured Mackerel
LIANG Jinxin, CHEN Xiaohong, LI Shan, YANG Juan, ZHAO Wenhong, BAI Weidong
食品科学
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2022, (6): 174
-180
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DOI: 10.7506/spkx1002-6630-20210203-065