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Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

鎾板啓鏃墮棿錛?020-11-20 [鏉ユ簮錛氬崡嫻鋒按浜х爺絀舵墍 ]

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Yueqi Wang, Chunsheng Lia, Yongqiang Zhaoa,, Laihao Li, Xianqing Yang, Yanyan Wu, Shengjun Chen, Jianwei Cen, Shaoling Yang, Daqiao Yang
Food chemistry,2020,323(17),126839-/
1-SCI

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