燕麦酱油发酵工艺优化及其功能与特性分析

韦林艳, 方芳

Optimization of fermentation process for oat-based soy sauce and analysis of its functional properties and characteristics

WEI Linyan, FANG Fang

食品与发酵工业 . 2026, (6): 24 -32 . DOI: 10.13995/j.cnki.11-1802/ts.042289