永丰辣酱自然发酵过程中主要优势菌及化学成分的动态变化分析

苏东林1,2，张忠刚3，陈亮4，谭欢1,2，周向荣5

Dominant Microbes and Dynamic Analysis of Chemical Components during Spontaneous Fermentation of Yongfeng Hot Pepper Sauce

SU Dong-lin1,2，ZHANG Zhong-gang3，CHEN Liang4，TAN Huan1,2，ZHOU Xiang-rong5

食品科学 . 2009, (17): 212 -216 . DOI: 10.7506/spkx1002-6630-200917049