传统豆酱中脂肪酸酯化方法的选择与组成分析

田甜，武俊瑞，岳喜庆*

Selection of Optimal Fatty Acid Esterification Method for Analysis of Fatty Acid Composition of Traditional Soybean Paste

TIAN Tian, WU Jun-rui, YUE Xi-qing*

食品科学 . 2014, (18): 78 -83 . DOI: 10.7506/spkx1002-6630-201418015