Research Progress in the Correlation between Microbial Community Composition and Flavor Metabolism of Fermented Fish Products in China
ZHOU Bingqian, LIU Yongle, HUANG Yiqun, LI Xianghong, WANG Faxiang, MA Xiayin
FOOD SCIENCE . 2024, (7): 281 -289 .  DOI: 10.7506/spkx1002-6630-20230810-069