曲霉型豆豉后发酵过程中挥发性成分的动态变化
范?琳1,2,陶湘林1,2,欧阳晶1,2,蒋立文1,2,3,*
Dynamic Changes in Volatile Components in Aspergillus-Type Douchi during Post-fermentation
Lin FAN JIANG Li-wen
食品科学 . 2012, (22): 274 -277 .