传统发酵与工业发酵豆瓣酱品质及微生物群落对比分析
王鹏跃, 邓维琴, 王芳, 王欣璐, 李龙, 王泽亮
Comparison of quality and microbial community of Doubanjiang by traditional fermentation and industrial fermentation
WANG Pengyue, DENG Weiqin, WANG Fang, WANG Xinlu, LI Long, WANG Zeliang
中国酿造
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2025, (4): 151
-158
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DOI: 10.11882/j.issn.0254-5071.2025.04.022
