永川豆豉在传统发酵过程中基本成分及蛋白酶活性变化

索化夷卢露吴佳敏阚健全

Changes in Basal Components and Protease Activity at Different Stages of the Traditional Processing of Yongchuan Douchi

SUO Hua-yi1,2，LU Lu1,2，WU Jia-min1,2，KAN Jian-quan1,2

食品科学 . 2011, (1): 177 -180 . DOI: 10.7506/spkx1002-6630-201101042