不同原料配比对酱油成曲抗氧化活性的影响

邹阳,崔春,赵谋明

Study on the Effect of Different Ratio of Raw Materials on the Antioxidant Activity of Soy Sauce Koji

Zou Yang, Cui Chun, Zhao Mou-ming

食品与发酵工业 . 2010, (07): 1 -5 . DOI: 10.13995/j.cnki.11-1802/ts.2010.07.033