. 2019 Oct 9;10:2300. doi: 10.3389/fmicb.2019.02300
Copyright © 2019 Gao, Xia, Li and Liu.
This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
FIGURE 1.
The process for the production of fish hydrolysate and sauce.