豆酱自然发酵过程中蛋白质和氨基酸的变化规律研究

武俊瑞顾采东田甜陶冬冰乌日娜

Changes and evaluation of protein and amino acids in the natural fermented soybean pastes from different fermentation period

Dong-bing TAO

食品科学 . 0, (): 0 -0 .