高盐稀态酿造酱油中香气活性成分在灭菌前后的变化

康文丽，陈亮，贺博，吴灿，周尚庭

Changes of Aroma-Active Components in High-Salt Liquid-State Fermented Soy Sauce before and after Sterilization

KANG Wenli, CHEN Liang, HE Bo, WU Can, ZHOU Shangting

食品科学 . 2019, (18): 253 -258 . DOI: 10.7506/spkx1002-6630-20181024-275