接种产酯酵母结合梯度升温工艺对低盐稀态发酵酱油的风味提升研究
徐新玉, 李心智, 吴昌正, 童星, 贺丽苹
Inoculation with ester-producing yeast and combination of gradient heating process to improve flavor of low-salt liquid fermented soy sauce
XU Xinyu, LI Xinzhi, WU Changzheng, TONG Xing, HE Liping
食品与发酵工业
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2025, (12): 149
-157
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DOI: 10.13995/j.cnki.11-1802/ts.040290
