米曲霉发酵高盐稀态酱油过程中典型挥发性风味物质的形成
童 佳，赵国忠*，赵建新，张 灏，陈 卫
Formation of typical volatile flavor compounds in soy sauce with high salt liquid state fermentation by Aspergillus oryzae
TONG Jia, ZHAO Guozhong*, ZHAO Jianxin, ZHANG Hao, CHEN Wei
中国酿造
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2017, (5): 22
-29
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DOI: 10.11882/j.issn.0254-5071.2017.05.006
