高盐发酵辣椒过程中主要成分及风味的变化研究

欧阳晶1,2，陶湘林1,2，李梓铭1,2，李云倩1,2，蒋立文2,3,*

Analysis of Changes in the Main Components and Volatile Components in Fermented Chili with High Salt Content

OUYANG Jing1,2, TAO Xiang-lin1,2, LI Zi-ming1,2, LI Yun-qian1,2, JIANG Li-wen2,3,*

食品科学 . 2014, (4): 174 -178 . DOI: 10.7506/spkx1002-6630-201404036