酪胺降解菌株对细菌型豆豉发酵过程中风味物质的影响
卢杨子安, 吴继军, 余元善, 彭健, 徐玉娟, 李璐
Effect of tyramine-degrading strains on flavour substances during fermentation of bacterial-type Douchi
LU Yangzian, WU Jijun, YU Yuanshan, PENG Jian, XU Yujuan, LI Lu
食品与发酵工业
.
2025, (23): 154
-163
.
DOI: 10.13995/j.cnki.11-1802/ts.042579
