鱼腐乳发酵过程中游离氨基酸含量及抗氧化活性的变化
周常义，沈会玲，江锋，江晓颖，林伟言，彭爱红，刘玉，苏国成
Changes of free amino acid contents and antioxidant activity during fermentation process of fish sufu
ZHOU Changyi, SHEN Huiling, JIANG Feng, JIANG Xiaoying, LIN Weiyan, PENG Aihong, LIU Yu, SU Guocheng
中国酿造
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2020, (12): 42
-45
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DOI: 10.11882/j.issn.0254-5071.2020.12.009
