Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses
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
寰俊鎵竴鎵?br>鍒嗕韓鍒版湅鍙嬪湀