Microbial Community Succession and Quality Change of Commercial Low-Salt Shrimp Paste during Fermentation
BAN Yuhan, WANG Liwen, YANG Bingbing, MA Aijin, SANG Yaxin, SUN Jilu
(1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; 2. School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)
BAN Yuhan, WANG Liwen, YANG Bingbing, MA Aijin, SANG Yaxin, SUN Jilu. Microbial Community Succession and Quality Change of Commercial Low-Salt Shrimp Paste during Fermentation[J]. FOOD SCIENCE, 2022, 43(24): 182-191.