| 标题 |
Comparative analysis of volatile compounds and microbial community succession in Chinese fish sauce: Three typical types of fast-fermented fish sauces |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food bioscience 作者:Jia‐Run Han; Jialan Jiang; Tao Kong; Xilian Zhao; Xin Zhao; et al 出版日期:2023-07-05 |
| 求助人 | |
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(2025-6-4)