传统霉菌发酵与接种发酵豆豉风味物质的比较分析
叶 艳，苏 伟，王 倩，何 欣，高静雅
Comparison of Aroma Compounds in Traditional Fermented and Inoculated Douchies, A Chinese Traditional Fermented Soybean Food
YE Yan, SU Wei, WANG Qian, HE Xin, GAO Jingya
食品科学
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2016, (20): 86
-94
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DOI: 10.7506/spkx1002-6630-201620015
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