| 引用本文: |
宁豫昌, 吴祖芳, 翁佩芳. 微生物促进传统鱼酱油发酵和品质改善的研究进展[J]. 水产学报, 2018, 42(9): 1497-1509. DOI: 10.11964/jfc.20170310761
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| Citation: |
NING Yuchang, WU Zufang, WENG Peifang. Research progress in the utilization of microorganisms to promote fermentation process and quality of traditional fish sauce[J]. Journal of fisheries of china, 2018, 42(9): 1497-1509. DOI: 10.11964/jfc.20170310761
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