复合发酵法优化贵州红酸汤风味和品质的研究
吴旭楠, 王斌, 曹建平, 黄巧, 郑传波, 邹滢, 刘永飞, 吴茂钊
Optimization of the flavor and quality of Guizhou red sour soup by compound fermentation
WU Xunan, WANG Bin, CAO Jianping, HUANG Qiao, ZHENG Chuanbo, ZOU Ying, LIU Yongfei, WU Maozhao
食品与发酵工业
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2025, (15): 111
-117
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DOI: 10.13995/j.cnki.11-1802/ts.040673
