淡豆豉和豆豉纯种发酵过程中游离氨基酸的含量变化
宓月光, 王伟明, 孙银玲, 王萍, 曹阳, 陈丽艳
Dynamic quantity changes of free amino acids during semen sojae praeparatum and black beans fermentation using pure strain
MI Yueguang, WANG Weiming, SUN Yinling, WANG Ping, CAO Yang, CHEN Liyan
食品与发酵工业
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2019, (23): 257
-261
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DOI: 10.13995/j.cnki.11-1802/ts.021550
