不同发酵菌种及发酵时间对蛋酪风味成分的影响
吉艳莉, 李瑞英, 郭萌, 吕莹, 仝其根
Effect of different fermentation strains and fermentation time on the flavor components of egg cheese
JI Yanli, LI Ruiying, GUO Meng, LYU Ying, TONG Qigen
食品与发酵工业
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2020, (2): 214
-221
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DOI: 10.13995/j.cnki.11-1802/ts.021677
