渝黔地区细菌发酵型豆豉食用安全性及风味特点比较分析
杨智博, 谭小琴, 周才琼
Edible safety and flavor characteristics of bacterial fermented Douchi in Chongqing and Guizhou regions
YANG Zhibo, TAN Xiaoqin, ZHOU Caiqiong
食品与发酵工业
.
2023, (5): 124
-133
.
DOI: 10.13995/j.cnki.11-1802/ts.031869
