基于微生物群落调控的尼泊尔葡萄球菌对低盐发酵鱼露风味品质的改善
吴金峰,章航嘉,胡释,蒋家兰,郦萍,顾青,韩佳润
Staphylococcus nepalensis Enhanced the Flavor Quality of Low-Salt Fish Sauce through Regulating the Microbial Community during Fermentation
WU Jinfeng, ZHANG Hangjia, HU Shi, JIANG Jialan, LI Ping, GU Qing, HAN Jiarun
食品科学
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2025, (8): 101
-113
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DOI: 10.7506/spkx1002-6630-20240921-165