酱油发酵过程强化嗜盐四联球菌对酱油品质的影响
刘佳乐, 周朝晖, 李铁桥, 卢丽玲, 方芳
Effect of Tetragenococcus halophilus on soy sauce quality prepared by fermentation
LIU Jiale, ZHOU Zhaohui, LI Tieqiao, LU Liling, FANG Fang
食品与发酵工业
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2020, (17): 99
-106
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DOI: 10.13995/j.cnki.11-1802/ts.023200
