红腐乳发酵过程中菌群结构与风味相关性研究进展
张雅婷, 孙娜, 于寒松, 朱先明, 朱世杰, 任大勇
Advances in research on correlation between flora structure and product flavor during red sufu fermentation
ZHANG Yating, SUN Na, YU Hansong, ZHU Xianming, ZHU Shijie, REN Dayong
食品与发酵工业
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2020, (1): 287
-294
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DOI: 10.13995/j.cnki.11-1802/ts.021896
