市售茨河花色腐乳和红方腐乳微生物菌群及风味物质的比较分析
张振东, 王玉荣, 侯强川, 陈富安, 郭壮, 赵慧君
Comparative analysis of microbial community and flavor compounds between Huase and red sufu
ZHANG Zhendong, WANG Yurong, HOU Qiangchuan, CHEN Fuan, GUO Zhuang, ZHAO Huijun
食品与发酵工业
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2022, (13): 70
-77
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DOI: 10.13995/j.cnki.11-1802/ts.030899
