发酵降低大豆组织蛋白豆腥味的复合菌株筛选
徐文, 张雪儿, 刘振宇, 张佳琪, 张小芊, 贾冬英
Screening of compound fermentation strains for reducing beany flavor of textured soybean protein
XU Wen, ZHANG Xueer, LIU Zhenyu, ZHANG Jiaqi, ZHANG Xiaoqian, JIA Dongying
食品与发酵工业
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2024, (14): 240
-245
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DOI: 10.13995/j.cnki.11-1802/ts.036604
