混合发酵对马氏珠母贝酶法提取物滋味成分的影响
李志敏,吉宏武,王博,章超桦,卢虹玉
Effect on Taste Compounds Content of Pinctada martensii Enzymatic Hydrolyzate by Fermenting Mixed Cultures
Li Zhimin, Ji Hongwu, Wang Bo, Zhang Chaohua, Gao Jiaolong
食品与发酵工业
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2010, (03): 84
-88
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DOI: 10.13995/j.cnki.11-1802/ts.2010.03.029
