Effect of Mixed-Mold Fermentation on the Bacterial Community Structure and Quality of Fast Fermented Fish Sauce Made from Mandarin Fish Viscera
WU Yongxiang, LIU Gang, JIANG Yao, ZHOU Benwang, JI Ximei, ZHENG Guang, WANG Yang, SHE Xinsong
FOOD SCIENCE . 2024, (16): 88 -96 .  DOI: 10.7506/spkx1002-6630-20230816-105