Comparison of Volatile Components in Fermented Douchi by Aspergillus oryzae and Natural Method
JIANG Li-wen1,2,3，LIAO Lu-yan1,2， FU Zhen-hua2,3，HU Xin-xin1,2,3
FOOD SCIENCE . 2010, (24): 420 -423 .  DOI: 10.7506/spkx1002-6630-201024091