基于感官评价和GC-MS分析嗜盐芳香酵母对速成永川豆豉香气的影响
周柬, 王洪伟, 张玉, 宋佳佳, 黄业传, 索化夷
Effects of halophilic aromatic yeasts on the aroma of rapid Yongchuan Douchi by sensory evaluation and GC-MS analysis
ZHOU Jian, WANG Hongwei, ZHANG Yu, SONG Jiajia, HUANG Yechuan, SUO Huayi
食品与发酵工业
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2022, (9): 59
-64
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DOI: 10.13995/j.cnki.11-1802/ts.028687
