乳酸菌微发酵工艺对糙米饭食用品质及风味特性的影响
李宏彬, 周岚, 李永萍, 刁静静, 曹荣安, 王长远
Effects of lactic acid bacteria micro-fermentation on eating quality and flavor characteristics of brown rice
LI Hongbin, ZHOU Lan, LI Yongping, DIAO Jingjing, CAO Rongan, WANG Changyuan
食品与发酵工业
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2026, (18): 127
-136
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DOI: 10.13995/j.cnki.11-1802/ts.045303
