Changes in relevant components of mold starter-making Douchi during traditional post-fermentation and their correlations with biogenic amines

doi:10.13995/j.cnki.11-1802/ts.018930

LIU Min, ZHANG Renfeng, CHEN Guangjing,SONG Jun,KAN Jianquan

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (5) : 51-60.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (5) : 51-60. DOI: 10.13995/j.cnki.11-1802/ts.018930

Changes in relevant components of mold starter-making Douchi during traditional post-fermentation and their correlations with biogenic amines

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(5): 51-60 https://doi.org/10.13995/j.cnki.11-1802/ts.018930

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