黑曲霉不同发酵时间的添加对酱油风味的影响
李思颖, 温林凤, 梁锦云, 冼灼琼, 陈志韶, 郑仲沐, 曹庸
Effect of addition of Aspergillus niger at different fermentation times on the flavor of soy sauce
LI Siying, WEN Linfeng, LIANG Jinyun, XIAN Zhuoqiong, CHEN Zhishao, ZHENG Zhongmu, CAO Yong
食品与发酵工业
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2025, (13): 156
-162
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DOI: 10.13995/j.cnki.11-1802/ts.040555
