传统陈窖豆豉粑和霉菌型豆豉挥发性风味化合物研究

秦礼康, 丁霄霖

Investigations on the Volatile Flavor Compounds in the Traditional Long-ripenned Douchiba (DCB) and the Mold-fermented Douchi (DC)

QIN Li-Kang, DING Xiao-Lin

食品科学 . 2005, (8): 275 -280 .