Microbial Community Composition and Volatile Flavor Substances in Fermented Grass Carp with Rice Wine Lees during Fermentation and Correlation between Them
In order to understand the microbial community composition and the evolution of volatile flavor substances during the fermentation process of grass carp with rice wine less and to explore the possibility of using rice wine mash instead of rice wine lees for the fermentation of grass carp, high-throu...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2025-07-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-14-013.pdf |
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