乳酸菌协同曲霉制曲对成曲和酱油品质的影响
韦林艳, 王璟琳, 方芳
Effect of lactic acid bacteria cooperating with Aspergillus in koji-making on quality of finished koji and soy sauce
WEI Linyan, WANG Jinglin, FANG Fang
中国酿造
.
2025, (6): 48
-54
.
DOI: 10.11882/j.issn.0254-5071.2025.06.008
