前期发酵温度对甜面酱挥发性成分的形成及品质的影响

孟鸳1，乔宇2，刘彩香1，康旭1，李冬生1,3，胡建中1，黄红霞1,*

Effect of Primary Fermentation Temperature on Volatile Compounds and Quality of Sweet Flour Paste

MENG Yuan1，QIAO Yu2，LIU Cai-xiang1，KANG Xu1，LI Dong-sheng1,3，HU Jian-zhong1，HUANG Hong-xia1,*

食品科学 . 2010, (23): 248 -252 . DOI: 10.7506/spkx1002-6630-201023055