传统发酵豆酱与商品豆酱养分及微生物多样性比较

高秀芝1,2，王小芬1，李献梅1，王慧1，易欣欣2，崔宗均1,*

Comparison of Nutrients and Microbial Diversity between Traditional and Commercial Soybean Pastes

GAO Xiu-zhi1,2，WANG Xiao-fen1，LI Xian-mei1，WANG Hui1，YI Xin-xin2，CUI Zong-Jun1,*

食品科学 . 2009, (3): 222 -226 . DOI: 10.7506/spkx1002-6630-200903050