传统自然发酵黏豆包面团微生物菌群结构分析
赵烜影,苑秀娟,郭鸰,董艳如,孙琦
Microbial Community Composition of Traditional Spontaneously Fermented Sticky Bean Bun Dough
ZHAO Xuanying, YUAN Xiujuan, GUO Ling, DONG Yanru, SUN Qi
食品科学
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2018, (18): 67
-72
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DOI: 10.7506/spkx1002-6630-201818011