Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses-鍗楁捣姘翠骇鐮旂┒鎵€

璁烘枃

绉戠爺杩涘睍
涓撳埄
璁烘枃
涓撹憲
鏍囧噯
杞憲

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

鎾板啓鏃堕棿锛?020-11-20 [鏉ユ簮锛氬崡娴锋按浜х爺绌舵墍 ]

鎵撳嵃

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

寰俊鎵竴鎵?br>鍒嗕韩鍒版湅鍙嬪湀

采花楼论坛,深圳品茶工作室联系方式,海口品茶资源论坛,一线天论坛上海

璁烘枃

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