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 . 2018, (18): 67 -72 .  DOI: 10.7506/spkx1002-6630-201818011