永川豆豉发酵过程中总糖和氨基酸变化与滋味的形成

索化夷，赵欣，骞宇，陈娟，李键，张玉，王远微，阚建全

Changes in Total Sugar and Amino Acids, and Formation of Taste Compounds in Yongchuan Douchi during Fermentation

SUO Huayi1,2, ZHAO Xin, QIAN Yu, CHEN Juan, LI Jian, ZHANG Yu, WANG Yuanwei, KAN Jianquan

食品科学 . 2015, (21): 100 -104 . DOI: 10.7506/spkx1002-6630-201521020