淡豆豉和豆豉纯种发酵过程中游离氨基酸的含量变化
宓月光, 王伟明, 孙银玲, 王萍, 曹阳, 陈丽艳
食品与发酵工业 ›› 2019, Vol. 45 ›› Issue (23) : 257-261.
淡豆豉和豆豉纯种发酵过程中游离氨基酸的含量变化
Dynamic quantity changes of free amino acids during semen sojae praeparatum and black beans fermentation using pure strain
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