臭豆腐卤水发酵过程主要风味物质及其细菌菌群分析
颜琰, 杨朔, 蒋立文, 刘素纯
Analysis of the main flavor compounds and bacterial flora in the fermentation process of stinky tofu brine
YAN Yan, YANG Shuo, JIANG Liwen, LIU Suchun
中国酿造
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2025, (6): 123
-129
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DOI: 10.11882/j.issn.0254-5071.2025.06.018
