Correlation between Dominant Fungi and Variation of Flavor Compounds during High-salt Liquid-state Soy Sauce Fermentation
RUAN Zhiqiang, DONG Ximei, JIANG Xuewei, ZOU Shidong, YANG Junwen, ZHANG Wei, WU Can, FANG Qinjun
FOOD SCIENCE . 2022, (10): 172 -179 .  DOI: 10.7506/spkx1002-6630-20210524-298