小麦麸皮酶解液对低盐固态发酵酱油品质的影响
闫华娟,刘金福,王晓闻,王步江
Effect of wheat bran enzymolysis liquid on the quality of low-salt solid-state fermented soy sauce
YAN Hua-juan, LIU Jin-fu, WANG Xiao-wen, WANG Bu-jiang
食品与发酵工业
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2014, (09): 85
-88
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DOI: 10.13995/j.cnki.11-1802/ts.2014.09.028
