后发酵温度对不同大豆品种细菌型豆豉氨基酸态氮生成动力学及理化性质的影响
李爱君,王迪,阳刚,宋军,孔祥兵,廖胜蓝,阚建全
Effects of Post-Fermentation Temperature on Amino Nitrogen Formation Kinetics and Physicochemical Properties of Bacterial-type Douchi from Different Soybean Varieties
LI Aijun, WANG Di, YANG Gang, SONG Jun, KONG Xiangbing, LIAO Shenglan, KAN Jianquan
食品科学
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2023, (2): 195
-203
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DOI: 10.7506/spkx1002-6630-20220309-116