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Jiarun Han, Tao Kong, Qi Wang, Jialan Jiang, Qingqing Zhou, Ping Li, Beiwei Zhu & Qing Gu. (2022) Regulation of microbial metabolism on the formation of characteristic flavor and quality formation in the traditional fish sauce during fermentation: a review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-20.
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Jinhong Zang, Yanshun Xu, Wenshui Xia & Joe M. Regenstein. (2020) Quality, functionality, and microbiology of fermented fish: a review. Critical Reviews in Food Science and Nutrition 60:7, pages 1228-1242.
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