利用罗非鱼骨生产高钙酱油的制曲工艺优化及品质特性分析
黄荻, 王婧娴, 喻赟齐, 戴梓茹, 蔡泓滢, 钟赛意
Process and quality characteristics of koji for high-calcium soy sauce produced from tilapia bones
HUANG Di, WANG Jingxian, YU Yunqi, DAI Ziru, CAI Hongying, ZHONG Saiyi
食品与发酵工业
.
2026, (15): 281
-290
.
DOI: 10.13995/j.cnki.11-1802/ts.044648
