Effects of halophilic aromatic yeasts on the aroma of rapid Yongchuan Douchi by sensory evaluation and GC-MS analysis

ZHOU Jian, WANG Hongwei, ZHANG Yu, SONG Jiajia, HUANG Yechuan, SUO Huayi

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (9) : 59-64.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (9) : 59-64. DOI: 10.13995/j.cnki.11-1802/ts.028687

Effects of halophilic aromatic yeasts on the aroma of rapid Yongchuan Douchi by sensory evaluation and GC-MS analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(9): 59-64 https://doi.org/10.13995/j.cnki.11-1802/ts.028687

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