Effect of Bacillus on Amino Acids and Volatile Aroma Components of Fermented Soybean
ZHANG Yan, WU Junrui, CAO Chengxu, QIU Boshu, MA Ying, SHI Haisu, YANG Hui, WU Rina
FOOD SCIENCE . 2020, (20): 242 -248 .  DOI: 10.7506/spkx1002-6630-20190829-324