@article{尹小庆_74, author = {[尹小庆, 汤艳燕, 阚建全, 武亚婷, 武运, 杜木英]}, title = {小米辣鲊辣椒发酵过程中风味物质及微生物多样性的变化}, publisher = {食品与发酵工业}, year = {2020}, journal = {食品与发酵工业}, volume = {46}, number = {5}, eid = {74}, pages = {74-82}, keywords = {发酵辣椒制品;风味物质;有机酸;氨基酸;气相色谱-质谱(GC-MS);微生物多样性}, doi = http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.022469 }