传统郫县豆瓣和红油郫县豆瓣后发酵过程中风味成分的差异分析
曾艳, 白艳, 余进, 王浩宇, 赵怡君, 张良
Flavor compounds dynamic changes during ripening fermentation of traditional and commercial Pixian Doubanjiang (broad bean paste)
ZENG Yan, BAI Yan, YU Jin, WANG Haoyu, ZHAO Yijun, ZHANG Liang
食品与发酵工业
.
2023, (19): 289
-295
.
DOI: 10.13995/j.cnki.11-1802/ts.034682
