Quality and Antioxidant Activity of Raw Sauce Fermented from Rice Dregs with Mixed Starter Cultures
ZHONG Wenxiu, YUAN Jianglan, LI Chuanwen, KANG Xu, HE Shouchun
FOOD SCIENCE . 2017, (6): 55 -61 .  DOI: 10.7506/spkx1002-6630-201706009