Bacterial Community Dynamics and Quality Changes in Zhayu, a Traditional Chinese Solid-State Fermented Fish Product, during Fermentation
YU Meijuan YANG Hui TAN Huan LIU Xuewen MA Meihu, LI Gaoyang
FOOD SCIENCE . 2018, (14): 158 -165 .  DOI: 10.7506/spkx1002-6630-201814024