Changes in NaCl, reducing sugar and amino acids and formation of tastes in Chongqing Shuidouchi during fermentation

doi:10.13995/j.cnki.11-1802/ts.021057

LIANG Yexing, ZHANG Ling, GAO Feihu, ZHANG Xuemei, LI Xue, ZHANG Huanhuan, YANG Shixiong, XIONG Jiayan

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (18) : 27-34.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (18) : 27-34. DOI: 10.13995/j.cnki.11-1802/ts.021057

Changes in NaCl, reducing sugar and amino acids and formation of tastes in Chongqing Shuidouchi during fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(18): 27-34 https://doi.org/10.13995/j.cnki.11-1802/ts.021057

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