Chrome Extension
WeChat Mini Program
Use on ChatGLM
VIPCreated with Sketch.

鱼露风味品质变化规律及改良技术的研究进展

HAN Bing,HOU Chen,XU Ying-nan,JIANG Xiao-han,LI Zi-shuo,HAN Xue-qi,WANG Jia-hao,LIU Jun,YU Shi-you,ZHANG Gen-sheng

wf（2023）

Cited 0|Views17
No score
Abstract
鱼露是由低值鱼虾或者水产加工下脚料制得的发酵调味品,其独特风味备受人们喜爱.文章主要阐述了鱼露的原料种类、产地、微生物动态变化以及酶对风味形成的影响,并对鱼露发酵过程中风味成分的变化规律,以及近年来的鱼露风味改良技术进行了综述,旨在为鱼露的工艺优化和风味改良提供理论依据和实际指导.
More
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined