不同离子浓度水对大豆浸泡及纳豆品质影响的研究
张紫怡, 付晓芬, 刘伟, 孟庆民, 崔振涛
Effects of water with different ion concentrations on soybean soaking and natto quality
ZHANG Ziyi, FU Xiaofen, LIU Wei, MENG Qingmin, CUI Zhentao
食品与发酵工业
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2026, (13): 260
-267
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DOI: 10.13995/j.cnki.11-1802/ts.044714
