Correlation between the bacterial community and flavour of fermented fish

被引：0
|
作者：
Wang, Jin-Le [1 ]
Zhao, Feng [1 ]
Cairang, Zuo-Ma [1 ,2 ]
Li, Xiao-Yi [1 ,2 ]
Kong, Jie [1 ,2 ]
Zeng, Shi-Yu [1 ,2 ]
Zhang, Mei-Yan [1 ,2 ]
Zhao, Zhen-Xin [1 ,2 ]
Zhang, Xiao-Ping [1 ,2 ]
机构：
[1] Wang, Jin-Le
[2] Zhao, Feng
[3] 1,Cairang, Zuo-Ma
[4] 1,Li, Xiao-Yi
[5] 1,Kong, Jie
[6] 1,Zeng, Shi-Yu
[7] 1,Zhang, Mei-Yan
[8] 1,Zhao, Zhen-Xin
[9] 1,Zhang, Xiao-Ping
来源：
Zhang, Xiao-Ping (124362360@qq.com) | 1600年 / Codon Publications卷 / 13期
关键词：
Amino acids;
D O I：
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中图分类号：
学科分类号：
摘要：
引用
收藏
页码：82 / 91
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