枯草芽孢杆菌Nr.5和底物添加促进酱油中吡嗪类物质合成
张丽杰, 张怀志, 徐岩
Promotion of pyrazine-like components formation by addition of Bacillus subtilis Nr.5 and substrates during soy sauce fermentation
ZHANG Lijie, ZHANG Huaizhi, XU Yan
食品与发酵工业
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2020, (21): 1
-8
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DOI: 10.13995/j.cnki.11-1802/ts.025074
