Comparative analysis of volatile compounds and microbial community succession in Chinese fish sauce: Three typical types of fast-fermented fish sauces
| Autor: | Han, Jiarun, Jiang, Jialan, Kong, Tao, Zhao, Xilian, Zhao, Xin, Li, Ping, Gu, Qing |
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| Zdroj: | In Food Bioscience August 2023 54 |
| Databáze: | ScienceDirect |
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