重庆水豆豉发酵过程中NaCl、还原糖和氨基酸变化与滋味的形成
梁叶星, 张玲, 高飞虎, 张雪梅, 李雪, 张欢欢, 杨世雄, 熊家艳
Changes in NaCl, reducing sugar and amino acids and formation of tastes in Chongqing Shuidouchi during fermentation
LIANG Yexing, ZHANG Ling, GAO Feihu, ZHANG Xuemei, LI Xue, ZHANG Huanhuan, YANG Shixiong, XIONG Jiayan
食品与发酵工业
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2019, (18): 27
-34
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DOI: 10.13995/j.cnki.11-1802/ts.021057
