不同后发酵温度下曲霉型豆豉的氨基酸态氮生成动力学及品质变化研究
王迪, 王智荣, 陈湑慧, 宋军, 孔祥兵, 陈本开, 阚建全
Study on the kinetics of amino nitrogen production and quality changes by Aspergillus-type Douchi at different post-fermentation temperatures
WANG Di, WANG Zhirong, CHEN Xuhui, SONG Jun, KONG Xiangbing, CHEN Benkai, KAN Jianquan
食品与发酵工业
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2021, (9): 91
-99
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DOI: 10.13995/j.cnki.11-1802/ts.026975
