Microbial Diversity and Quality Characteristics of Huizhou Stinky Mandarin Fish and Antioxidant Activity of Its Enzymatic Hydrolysates
WU Yongxiang, WANG Tingting, ZHANG Mengting, ZHANG Yao, GUO Xiaocheng, SUN Hanju, CHEN Xiangyang
(1. College of Life and Environment Science, Huangshan University, Huangshan 245041, China;2. School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China)
WU Yongxiang, WANG Tingting, ZHANG Mengting, ZHANG Yao, GUO Xiaocheng, SUN Hanju, CHEN Xiangyang. Microbial Diversity and Quality Characteristics of Huizhou Stinky Mandarin Fish and Antioxidant Activity of Its Enzymatic Hydrolysates[J]. FOOD SCIENCE, 2021, 42(2): 128-134.