高盐稀态酱油酿造过程中的色泽变化

李丹,崔春,赵谋明

Study on the Changes of Color During the Fermentation of High-salt Diluted Soy Sauce

Li Dan, Cui Chun, Zhao Mouming

食品与发酵工业 . 2010, (04): 75 -79 . DOI: 10.13995/j.cnki.11-1802/ts.2010.04.030