Promotion of pyrazine-like components formation by addition of Bacillus subtilis Nr.5 and substrates during soy sauce fermentation
ZHANG Lijie, ZHANG Huaizhi, XU Yan
Food and Fermentation Industries . 2020, (21): 1 -8 .  DOI: 10.13995/j.cnki.11-1802/ts.025074

Powered by Beijing Magtech Co. Ltd,.