耐盐乳酸菌和酵母菌强化技术对高盐稀态发酵酱醪品质的影响
崔瑞迎,郑佳,何菲,张立强,杨松彰,黄钧,吴重德,周荣清
食品与发酵工业 ›› 2013, Vol. 39 ›› Issue (02) : 1-6.
耐盐乳酸菌和酵母菌强化技术对高盐稀态发酵酱醪品质的影响
Effect of the enhancing technique of halophilic LAB and yeasts on the quality of high-salt dilute-state soy sauce moromi
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