“金花菌”(Aspergillus chevalieri)发酵牡丹花瓣过程中挥发性物质及酚酸类物质变化
李学震, 刘光鹏, 马艳蕊, 姚旖旎, 孟园, 赵岩, 和法涛
Changes of volatile substances and phenolic acids during fermentation of peony petals by Aspergillus chevalieri
LI Xuezhen, LIU Guangpeng, MA Yanrui, YAO Yini, MENG Yuan, ZHAO Yan, HE Fatao
食品与发酵工业
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2023, (19): 304
-311
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DOI: 10.13995/j.cnki.11-1802/ts.034555
