乳酸菌发酵新疆辣椒酱的工艺研究
孙屏, 杨宗玲, 王文鑫, 汪平瑄, 谭奇敏, 关湘洛, 马喜山, 康桥, 夏凯, 刘士伟
Study on the fermentation technology of Xinjiang chili sauce by lactic acid bacteria
SUN Ping, YANG Zongling, WANG Wenxin, WANG Pingxuan, TAN Qimin, GUAN Xiangluo, MA Xishan, KANG Qiao, XIA Kai, LIU Shiwei
食品与发酵工业
.
2026, (17): 147
-155
.
DOI: 10.13995/j.cnki.11-1802/ts.045326
