红腐乳后酵期风味物质与细菌菌群分析

陈卓，吴学凤，穆冬冬，何莹，张明珠，蔡静，侯志刚，郑志，梁进，张钰萌，李兴江

Determination and Correlation Analysis of Flavor Components with Bacterial Community in Post-fermented Red Sufu

CHEN Zhuo, WU Xuefeng, MU Dongdong, HE Ying, ZHANG Mingzhu, CAI Jing, HOU Zhigang, ZHENG Zhi, LIANG Jin, ZHANG Yumeng, LI Xingjiang

食品科学 . 2021, (6): 118 -125 . DOI: 10.7506/spkx1002-6630-20191203-043