不同后熟发酵时间郫县豆瓣酱挥发性成分分析

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Analysis of Volatile Components of Pixian Broad-Bean Sauce with Different Post-Ripening Fermentation Times

LI Zhi-hua1,2, HUANG Chi2, WANG Zi-peng2, YAO Ying-zheng2, DONG Ling2, LI Pu2, XIE Jiang2, CHEN Fu-sheng1,*

食品科学 . 2014, (16): 180 -184 . DOI: 10.7506/spkx1002-6630-201416035