Microbial Mechanisms Underlying the Formation of the Taste and Texture of Litopenaeus vannamei Fermented with Fermented Glutinous Rice
HE Wenjia1,2, ZHANG Xiaoyan1, ZHANG Jiaying1, DING Yuting1,2,3, ZHOU Xuxia1,2,*
FOOD SCIENCE
.
2026, (18): 132
-142
.
DOI: 10.7506/spkx1002-6630-20260313-110
