pH值及乳酸菌对米曲霉固态制曲过程的影响
徐高丹,蒋予箭,于佳清
The Effects of pH and Lactic Acid Bacteria on the Process of Aspergillus oryzae Solid-state Koji-making
Xu Gao-dan, Jiang Yu-jian, Yu Jia-qing
食品与发酵工业
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2011, (07): 73
-76
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DOI: 10.13995/j.cnki.11-1802/ts.2011.07.032
