高盐稀态酱油发酵过程褐变类型及影响褐变糖类的研究

刘一江, 方芳

Characterization of browning types and influenced sugars in the process of high-salt dilute soy sauce fermentation

LIU Yijiang, FANG Fang

食品与发酵工业 . 2025, (2): 99 -104 . DOI: 10.13995/j.cnki.11-1802/ts.038765