发酵臭豆腐卤液的乳酸菌发酵菌种研究及香气成分分析
邓思敬, 杜磊, 谢静莉, 魏东芝
Study of stinky Tofu brine fermented with lactic acid bacteria and the analysis of its aroma components
DENG Sijing, DU Lei, XIE Jingli, WEI Dongzhi
食品与发酵工业
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2020, (17): 107
-113
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DOI: 10.13995/j.cnki.11-1802/ts.024290
