奶豆腐发酵期间挥发性风味组分变化及其感官品质分析

宫俐莉，王蓓，王绒雪，王娟，曹雁平，孙宝国

Changes in Volatile Flavor Compounds during the Fermentation of Laboratory-Made Hurood and Its Sensory Evaluation

GONG Lili, WANG Bei, WANG Rongxue, WANG Juan, CAO Yanping, SUN Baoguo

食品科学 . 2017, (24): 81 -86 . DOI: 10.7506/spkx1002-6630-201724013