The relationship between flavor formation, lipid metabolism, and microorganisms in fermented fish products

被引：0
|
作者：
Feng, Lin [1 ]
Tang, Nianchu [1 ]
Liu, Ruijie [1 ]
Gong, Mengyue [1 ]
Wang, Zhangtie [1 ]
Guo, Yiwen [1 ]
Wang, Yandan [1 ]
Zhang, Yao [1 ]
Chang, Ming [1 ]
机构：
[1] Feng, Lin
[2] Tang, Nianchu
[3] Liu, Ruijie
[4] Gong, Mengyue
[5] Wang, Zhangtie
[6] Guo, Yiwen
[7] Wang, Yandan
[8] Zhang, Yao
[9] Chang, Ming
来源：
Tang, Nianchu (tangnc@jiangnan.edu.cn); Chang, Ming (chang@jiangnan.edu.cn) | 1600年 / Royal Society of Chemistry卷 / 12期
关键词：
Microorganisms;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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页码：5685 / 5702
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