自然发酵与人工接种发酵湖南芥菜的挥发性风味组分和品质分析
侯爱香，王一淇，黄晴，李宗军
Comparison of Volatile Flavor Compounds and Qualities between Naturally Fermented and Inoculated Chinese Leaf Mustard (Brassica juncea Coss.) Grown in Hunan Province, China
HOU Aixiang, WANG Yiqi, HUANG Qing, LI Zongjun
食品科学
.
2018, (6): 237
-245
.
DOI: 10.7506/spkx1002-6630-201806037
京公网安备 11010202009729号