发酵蔬菜风味物质形成机制及影响因素研究进展
黄玉立, 赵楠, 黄庆, 马倩, 胡琨, 李华佳, 朱永清, 左勇
Research progress in formation mechanism and influencing factors of flavor compounds in fermented vegetables
HUANG Yuli, ZHAO Nan, HUANG Qing, MA Qian, HU Kun, LI Huajia, ZHU Yongqing, ZUO Yong
食品与发酵工业
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2021, (24): 279
-285
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DOI: 10.13995/j.cnki.11-1802/ts.027424
