不同盐度对酱油发酵中酵母自溶及酱油风味的影响 / Effect of Different Salinity on Yeast Autolysis and Soy Sauce Flavor in Soy Sauce Fermentation
- Resource Type
- Academic Journal
- Source
- 中国调味品 / China Condiment. 48(7):14-19
- Subject
酱油 鲁氏接合酵母 自溶 风味 - Language
- Chinese
- ISSN
- 1000-9973