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中文
Effect of the enhancing technique of halophilic LAB and yeasts on the quality of high-salt dilute-state soy sauce moromi
Cui Rui-ying, Zheng Jia, He Fei, Zhang Li-qiang, Yang Song-zhang, Huang Jun, Wu Chong-de, Zhou Rong-qing,
Food and Fermentation Industries . 2013, (
02
): 1 -6 . DOI: 10.13995/j.cnki.11-1802/ts.2013.02.020
