菌种耦合发酵米渣生酱油的品质和抗氧化活性

钟文秀，袁江兰，李传雯，康旭，何首春

Quality and Antioxidant Activity of Raw Sauce Fermented from Rice Dregs with Mixed Starter Cultures

ZHONG Wenxiu, YUAN Jianglan, LI Chuanwen, KANG Xu, HE Shouchun

食品科学 . 2017, (6): 55 -61 . DOI: 10.7506/spkx1002-6630-201706009