Correlation between Microbial Community Composition and Characteristic Flavor Substances in Stinky Mandarin Fish during Low-Temperature Fermentation
ZHOU Yingqin, HUANG Jingjing, LUO Gege, CHENG Aiwu, YAN Yan, XIE Ningning
FOOD SCIENCE . 2025, (4): 91 -99 .  DOI: 10.7506/spkx1002-6630-20240614-083