Bacterial Community Succession during Fermentation of Chinese Fish Sauce and Its Effect on Formation of Volatile Flavor Components
LI Chunsheng, WANG Yueqi, LI Laihao, CHEN Shengjun, WU Yanyan, HU Xiao, RONG Hui
FOOD SCIENCE . 2018, (24): 85 -92 .  DOI: 10.7506/spkx1002-6630-201824014