微生物与谷氨酰胺酶耦合发酵对高盐稀态酱油生物胺和风味特性的影响
吴世宇, 任晓旭, 林心萍, 张素芳, 纪超凡
Impact of glutaminase-coupled fermentation with microorganism on biogenic amines and flavor characteristics in high-salt diluted soy sauce
WU Shiyu, REN Xiaoxu, LIN Xinping, ZHANG Sufang, JI Chaofan
食品与发酵工业
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2026, (4): 92
-100
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DOI: 10.13995/j.cnki.11-1802/ts.043139
