| 标题 |
Development of room-temperature fermented stinky sea bass and novel insights into its physicochemical and flavor formation and microbial diversity |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food bioscience 作者:Hong Xiao; Tingyu Feng; Jiao Yu; Mengyue Hu; Hongying Liu; et al 出版日期:2023-08-30 |
| 求助人 | |
| 下载 |
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(2025-6-4)