温度对豆瓣酱发酵过程理化指标、风味物质和微生物群落的影响
李晓阳, 汪溢恒, 钮成拓, 郑飞云, 王金晶, 刘春风, 李崎
Effect of temperature on physicochemical parameters, flavor compounds, and microbial community during broad bean paste fermentation
LI Xiaoyang, WANG Yiheng, NIU Chengtuo, ZHENG Feiyun , WANG Jinjing, LIU Chunfeng, LI Qi
食品与发酵工业
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2024, (2): 112
-118
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DOI: 10.13995/j.cnki.11-1802/ts.035206
