霉菌纯种制曲豆豉在传统后发酵中的成分变化及其与 生物胺相关性的研究
刘敏,张仁凤,陈光静,宋军,阚建全
Changes in relevant components of mold starter-making Douchi during traditional post-fermentation and their correlations with biogenic amines
LIU Min, ZHANG Renfeng, CHEN Guangjing,SONG Jun,KAN Jianquan
食品与发酵工业
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2019, (5): 51
-60
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DOI: 10.13995/j.cnki.11-1802/ts.018930
