蘑菇酱油的细菌群落及挥发性风味特征
李树, 刘冲, 赵国忠, 张彦民, 王菲, 潘志辉, 周新运
Bacterial community and volatile flavor characteristics of mushroom soy sauce
LI Shu, LIU Chong, ZHAO Guozhong, ZHANG Gong, WANG Fei, PAN Zhihui, ZHOU Xinyun
食品与发酵工业
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2022, (11): 65
-72
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DOI: 10.13995/j.cnki.11-1802/ts.029307
