Lipase Addition Promoted the Growth of <i>Proteus</i> and the Formation of Volatile Compounds in <i>Suanzhayu</i>, a Traditional Fermented Fish Product.

During the fermentation process, both of the content ( Table S2 ) and percentage ( Figure S1 ) of alcohols in the U0 group continued to increase, while the U100 group showed a trend of first increase and then decrease.

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