Effect of Zygosaccharomyces rouxii on Improving the Flavor and Antioxidant Activity of Raw Soy Sauce Made with Rice Dreg Protein
YUAN Jianglan, CHEN Xiaomin, ZHONG Wenxiu, KANG Xu
FOOD SCIENCE . 2018, (17): 19 -24 .  DOI: 10.7506/spkx1002-6630-201817004