Staphylococcus nepalensis Enhanced the Flavor Quality of Low-Salt Fish Sauce through Regulating the Microbial Community during Fermentation
WU Jinfeng, ZHANG Hangjia, HU Shi, JIANG Jialan, LI Ping, GU Qing, HAN Jiarun
FOOD SCIENCE . 2025, (8): 101 -113 .  DOI: 10.7506/spkx1002-6630-20240921-165