复合发酵剂对发酵鱼肉香肠品质、风味及其多肽抗氧化活性的影响
冯美琴, 李天翊, 孙健
Effects of Mixed-Strain Starter Culture on Quality, Flavor and Antioxidant Activity of Fermented Fish Sausage
FENG Meiqin, LI Tianyi, SUN Jian
食品科学 . 2023, (24): 138 -145 .  DOI: 10.7506/spkx1002-6630-20230906-044