自然和酵母强化发酵酱油灭菌前后品质指标及挥发性风味物质比较
张林, 张毅, 黄钧, 吴重德, 周荣清
Comparison of quality indexes and volatile flavor components of natural and yeast-fortified fermented soy sauce before and after sterilization
ZHANG Lin, ZHANG Yi, HUANG Jun, WU Chongde, ZHOU Rongqing
中国酿造
.
2025, (8): 191
-198
.
DOI: 10.11882/j.issn.0254-5071.2025.08.028
