不同淀粉源对鲊海椒发酵过程中功能成分的影响
葛平珍，王 丹，周才琼
Functional Components of Zhahaijiao, a Traditional Chinese Fermented Chili Product, Mixed with Starches from Different Botanical Sources during Fermentation
GE Pingzhen, WANG Dan, ZHOU Caiqiong
食品科学
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2015, (21): 191
-195
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DOI: 10.7506/spkx1002-6630-201521036
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