不同发酵温度下低盐泡萝卜中氨基甲酸乙酯含量差异成因分析
黄玉立, 赵楠, 葛黎红, 梅源, 刘梓璇, 朱永清, 左勇
Difference of ethyl carbamate content in low salt radish Paocai fermented at different temperatures
HUANG Yuli, ZHAO Nan, GE Lihong, MEI Yuan, LIU Zixuan, ZHU Yongqing, ZUO Yong
食品与发酵工业
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2023, (11): 111
-118
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DOI: 10.13995/j.cnki.11-1802/ts.032947
