大豆油脂成分对广式酱油成曲微生物多样性及酱油风味的影响
李学伟, 朱新贵, 朱娅媛, 曾小波
Effects of soybean oil components on the microbial diversity of koji and flavor of Cantonese-style soy sauce
LI Xuewei, ZHU Xingui, ZHU Yayuan, ZENG Xiaobo
中国酿造
.
2025, (6): 109
-115
.
DOI: 10.11882/j.issn.0254-5071.2025.06.016
