不同淀粉原料对鲊海椒发酵过程中滋味品质的影响

刘淑贞，王丹，周才琼

Effect of Different Starches on Flavor Quality during the Fermentation Zhahaijiao, a Chinese Traditional Fermented Chili Product

LIU Shuzhen, WANG Dan, ZHOU Caiqiong

食品科学 . 2016, (7): 39 -43 . DOI: 10.7506/spkx1002-6630-201607008