Monascus Fermentation Enhanced the Umami Taste of Low-Salt Semi-Dried Grass Carp (Ctenopharyngodon idellus)
WU Kang, XIE Jinghui, WANG Qianqian, QI Ming, WU Jianzhong
FOOD SCIENCE . 2021, (8): 137 -142 .  DOI: 10.7506/spkx1002-6630-20200228-316