永川豆豉制曲过程中基本成分及生物胺含量变化
胡鹏,胡国洲,陈光静,索化夷,阚建全
Changes of basal components and biogenic amines in the preparation of Yongchuan Douchi koji
Hu Peng, Hu Guo-zhuo, Chen Guang-jing, Suo Hua-yi, Kan Jian-quan,
食品与发酵工业
.
2013, (03): 163
-166
.
DOI: 10.13995/j.cnki.11-1802/ts.2013.03.042
