足球菌协同发酵对低盐固态酱油风味与品质的影响

王涛, 胡光耀, 方芳

Effect of synergetic fermentation with Pediococcus on the aroma and quality of low-salt solid-state soy sauce

WANG Tao, HU Guangyao, FANG Fang

食品与发酵工业 . 2023, (15): 77 -84 . DOI: 10.13995/j.cnki.11-1802/ts.034606