Changes of Aroma-Active Components in High-Salt Liquid-State Fermented Soy Sauce before and after Sterilization
KANG Wenli, CHEN Liang, HE Bo, WU Can, ZHOU Shangting
FOOD SCIENCE . 2019, (18): 253 -258 .  DOI: 10.7506/spkx1002-6630-20181024-275