不同盐度发酵改善低盐八宝豆豉品质的研究
李金哥, 张苗苗, 刘艳红, 杨大俏, 刘云国
Study on improving quality of low-salt Ba-bao douchi by fermentation with different salt concentrations
LI Jinge, ZHANG Miaomiao, LIU Yanhong, YANG Daqiao, LIU Yunguo
食品与发酵工业
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2025, (16): 206
-215
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DOI: 10.13995/j.cnki.11-1802/ts.041318
