枯草芽孢杆菌发酵花生纳豆的研制及其挥发性风味物质分析
汪琴, 王宁伟, 李玟君, 胡澳, 郭兵兵, 刘婧盈, 关叶霞, 李玮
Preparation of peanut natto fermented by Bacillus subtilis and analysis of volatile flavor substances
WANG Qin, WANG Ningwei, LI Wenjun, HU Ao, GUO Bingbing, LIU Jingying, GUAN Yexia, LI Wei
中国酿造
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2025, (7): 167
-172
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DOI: 10.11882/j.issn.0254-5071.2025.07.024
