Bacterial community and volatile flavor characteristics of mushroom soy sauce

LI Shu; LIU Chong; ZHAO Guozhong; ZHANG Gong; WANG Fei; PAN Zhihui; ZHOU Xinyun

doi:10.13995/j.cnki.11-1802/ts.029307

LI Shu, LIU Chong, ZHAO Guozhong, ZHANG Gong, WANG Fei, PAN Zhihui, ZHOU Xinyun

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (11) : 65-72.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (11) : 65-72. DOI: 10.13995/j.cnki.11-1802/ts.029307

Bacterial community and volatile flavor characteristics of mushroom soy sauce

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(11): 65-72 https://doi.org/10.13995/j.cnki.11-1802/ts.029307

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Received	Revised	Published
2021-09-06	2021-11-02	2022-06-15
Issue Date
2022-06-23

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