腌制臭鸡蛋中微生物多样性分析及关键物质含量测定

陈伟，李杨，谷新晰，谈苏慧，卢海强

Diversity of Microbial Community and Key Substances in Naturally Fermented Stinky Egg

CHEN Wei, LI Yang, GU Xinxi, TAN Suhui, LU Haiqiang

食品科学 . 2020, (22): 158 -165 . DOI: 10.7506/spkx1002-6630-20190927-329