复合菌种发酵黄浆水的风味品质分析

复合菌种发酵黄浆水的风味品质分析

陶祥婕, 胡萍

Analysis of flavor quality of soybean whey fermented by compound cultures

TAO Xiangjie, HU Ping

食品与发酵工业 . 2024, (11): 308 -316 . DOI: 10.13995/j.cnki.11-1802/ts.036364