Comparative analysis of volatile components in the rapid fermentation process of Aspergillus-type Douchi

WEN He; ZHA Shuanglong; HU Xiangfei; ZHANG Panwen; YANG Huilin; WANG Xiaolan

doi:10.13995/j.cnki.11-1802/ts.027579

Comparative analysis of volatile components in the rapid fermentation process of Aspergillus-type Douchi

WEN He, ZHA Shuanglong, HU Xiangfei, ZHANG Panwen, YANG Huilin, WANG Xiaolan

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (16) : 239-246.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (16) : 239-246. DOI: 10.13995/j.cnki.11-1802/ts.027579

Comparative analysis of volatile components in the rapid fermentation process of Aspergillus-type Douchi

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(16): 239-246 https://doi.org/10.13995/j.cnki.11-1802/ts.027579

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Received	Revised	Published
2021-04-01	2021-05-05	2021-08-25
Issue Date
2021-09-10

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