酒糟草鱼发酵过程中微生物菌群组成与挥发性风味物质及其相关性分析
段姿睿,杨絮,陈小娥,郭全友
Microbial Community Composition and Volatile Flavor Substances in Fermented Grass Carp with Rice Wine Lees during Fermentation and Correlation between Them
DUAN Zirui, YANG Xu, CHEN Xiao’e, GUO Quanyou
食品科学
.
2025, (14): 111
-117
.
DOI: 10.7506/spkx1002-6630-20241230-261