Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce
浣滆咃細Wang YueqiLi, Li Chunsheng, Li Laihao, Yang Xianqing, WuYanyan, Zhao Yongqiang, WeiYa
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY,2018,27(4),496-507
SCI
寰俊鎵竴鎵?br>鍒嗕韓鍒版湅鍙嬪湀