传统发酵和接种发酵霉鱼的品质比较分析 - 尹红梅; 陈浩然; 尹紫冉; 唐桢懿; 曾金秀; 施晓丹; 张露; 涂宗财 (食品工业科技, 2024)
Keywords: flavor; 霉鱼; 接种发酵; sensory quality; 风味; 感官品质; 清酒乳杆菌JXNU1-3; inoculated fermentation; Lactobacillus sakei JXNU1-3; Mei yu