传统发酵豆酱的微生物群落结构和游离氨基酸组成及其相关性分析

张慧林，王永胜，李冲伟

Correlation between Microbial Community Structure and Free Amino Acid Composition of Traditional Fermented Soybean Paste

ZHANG Huilin, WANG Yongsheng, LI Chongwei

食品科学 . 2019, (14): 192 -197 . DOI: 10.7506/spkx1002-6630-20180812-102