Changes in Volatile Flavor Components of Grass Carp Meat during Fermentation by Lactobacillus plantarum
QIU Dihong1, OU Changrong2, SU Xiurong2, MING Tinghong2
FOOD SCIENCE . 2015, (20): 174 -180 .  DOI: 10.7506/spkx1002-6630-201520033