鲁氏酵母对米渣生酱油风味和抗氧化活性的增强效应

袁江兰，陈晓敏，钟文秀，康旭

Effect of Zygosaccharomyces rouxii on Improving the Flavor and Antioxidant Activity of Raw Soy Sauce Made with Rice Dreg Protein

YUAN Jianglan, CHEN Xiaomin, ZHONG Wenxiu, KANG Xu

食品科学 . 2018, (17): 19 -24 . DOI: 10.7506/spkx1002-6630-201817004