Changes in NaCl, reducing sugar and amino acids and formation of tastes in Chongqing Shuidouchi during fermentation
LIANG Yexing, ZHANG Ling, GAO Feihu, ZHANG Xuemei, LI Xue, ZHANG Huanhuan, YANG Shixiong, XIONG Jiayan
Food and Fermentation Industries . 2019, (18): 27 -34 .  DOI: 10.13995/j.cnki.11-1802/ts.021057

Powered by Beijing Magtech Co. Ltd,.