| 标题 |
Study on the quality of low salt tilapia fish sauce by dual enzyme hydrolysis combined with multi-strain rapid fermentation |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chem 作者:Liu S, Yuan H, Wang M, Huang J, Shao J, Liang W, Huang H, Nong Q, Hong P, Zhong S 出版日期:2025-12-16 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)