Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses-南海水产研究所

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Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

撰写时间：2020-11-20 [来源：南海水产研究所 ]

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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

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