Comparative Analysis of the Contribution of Different Umami Substances to the Umami Taste of Dry-cured Spanish Mackerel (Scomberomorus niphonius)
HUANG Yuran, WANG Wei, ZHAO Wenhong, YANG Juan, LIU Qiaoyu, BAI Weidong
FOOD SCIENCE . 2021, (16): 138 -144 .  DOI: 10.7506/spkx1002-6630-20200903-033