Comparison of Aroma Compounds in Traditional Fermented and Inoculated Douchies, A Chinese Traditional Fermented Soybean Food
YE Yan, SU Wei, WANG Qian, HE Xin, GAO Jingya
FOOD SCIENCE . 2016, (20): 86 -94 .  DOI: 10.7506/spkx1002-6630-201620015