Effect of Fermentation Temperature on the Main Flavor Substances in Low-Salt Shrimp Paste
YANG Bingbing, WANG Liwen, CHEN Zhihui, LIU Yangliu, CHEN Chunjiang, SUN Jilu
(1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; 2. Department of Biotechnology, Qujing Agricultural School of Yunnan, Qujing 655000, China; 3. Huanghua Zhongxin Aquatic Products Co. Ltd., Huanghua 061100, China)
YANG Bingbing, WANG Liwen, CHEN Zhihui, LIU Yangliu, CHEN Chunjiang, SUN Jilu. Effect of Fermentation Temperature on the Main Flavor Substances in Low-Salt Shrimp Paste[J]. FOOD SCIENCE, 2023, 44(20): 300-308.