固态法小米醋发酵过程中的风味物质变化
张宇, 潘洁琼, 满都拉, 孙子羽, 陈忠军
Flavor compounds changes of millet vinegar produced by solid state fermentation
ZHANG Yu, PAN Jieqiong, Mandlaa, SUN Ziyu, CHEN Zhongjun
食品与发酵工业
.
2020, (17): 131
-137
.
DOI: 10.13995/j.cnki.11-1802/ts.022902
