酱油关键风味物质及其功能与发酵工艺研究进展

朱莉 , 许长华

Research advances on the key flavor substance of soy sauce and its functions and fermentation technology

ZHU Li et al

食品与发酵工业 . 2018, (6): 287 -292 . DOI: 10.13995/j.cnki.11-1802/ts.015947