小米辣鲊辣椒发酵过程中风味物质及微生物多样性的变化
尹小庆, 汤艳燕, 阚建全, 武亚婷, 武运, 杜木英
Analysis of flavor components and microbial diversity of XiaomilaZhalajiao during fermentation
YIN Xiaoqing, TANG Yanyan, KAN Jianquan, WU Yating, WU Yun, DU Muying
食品与发酵工业
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2020, (5): 74
-82
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DOI: 10.13995/j.cnki.11-1802/ts.022469
