酵母菌和乳酸菌发酵对鳀鱼酶解液风味特性的影响
张朝敏, 段雅洁, 任美燕, 徐永霞
Effect of yeast and lactic acid bacterium fermentation on flavor characteristics of enzymatic hydrolysate of anchovy
ZHANG Chaomin, DUAN Yajie, REN Meiyan, XU Yongxia
中国酿造
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2025, (11): 48
-54
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DOI: 10.11882/j.issn.0254-5071.2025.11.008
