传统大豆酱不同发酵阶段微生物多样性变化
沈弘洋, 邓微, 赵云珠, 陈丹丹, 王梦竹, 刘国彦, 刘俊梅, 陈海燕
Changes of microbial diversity in different fermentation stage of traditional soybean paste
SHEN Hongyang, DENG Wei, ZHAO Yunzhu, CHEN Dandan, WANG Mengzhu, LIU Guoyan, LIU Junmei, CHEN Haiyan
食品与发酵工业
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2021, (23): 118
-124
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DOI: 10.13995/j.cnki.11-1802/ts.027606
