毛霉型豆豉后发酵阶段蛋白质水解产物的生成及影响因素

杨伊磊，李梦丹，刘金，陈力力，蒋立文

Formation of Protein Hydrolysate and Its Influencing Factors during the Post-Fermentation of Mucor-Type Douchi, a Chinese Traditional Fermented Soybean Product

YANG Yilei, LI Mengdan, LIU Jin, CHEN Lili, JIANG Liwen

食品科学 . 2017, (24): 34 -39 . DOI: 10.7506/spkx1002-6630-201724006