耐盐乳酸菌和酵母菌强化技术对高盐稀态发酵酱醪品质的影响
崔瑞迎,郑佳,何菲,张立强,杨松彰,黄钧,吴重德,周荣清
Effect of the enhancing technique of halophilic LAB and yeasts on the quality of high-salt dilute-state soy sauce moromi
Cui Rui-ying, Zheng Jia, He Fei, Zhang Li-qiang, Yang Song-zhang, Huang Jun, Wu Chong-de, Zhou Rong-qing,
食品与发酵工业
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2013, (02): 1
-6
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DOI: 10.13995/j.cnki.11-1802/ts.2013.02.020
