食盐添加量对发酵酸鱼微生物群落和风味品质影响及相关性分析
李珂,曾佳坤,闫子康,李宗军
Effect of Salt Addition on Microbial Community and Flavor Quality in Fermented Sour Fish and Their Correlation Analysis
LI Ke, ZENG Jiakun, YAN Zikang, LI Zongjun
食品科学
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2026, (16): 81
-93
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DOI: 10.7506/spkx1002-6630-20260209-073