均匀设计优化酿酒酵母液态发酵豆渣工艺及其风味分析
秦锡雨，李美丹，穆佳妮，廖金苏，刘振恒，何腊平
Optimization of liquid-state fermentation process of soybean residue by Saccharomyces cerevisiae and its flavor analysis
QIN Xiyu, LI Meidan, MU Jiani, LIAO Jinsu, LIU Zhenheng, HE Laping
中国酿造
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2022, (10): 68
-75
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DOI: 10.11882/j.issn.0254-5071.2022.10.012
