臭豆腐卤水冻干前后挥发性成分的比较研究
石 聪1，2，贺 静1，2，蒋立文1，2*，李 跑1，2
Comparative study on the volatile components in the ripening brine for fermented stinky tofu before and after lyophilization
SHI Cong1,2, HE Jing1,2, JIANG Liwen1,2*, LI Pao1,2
中国酿造
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2017, (10): 154
-158
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DOI: 10.11882/j.issn.0254-5071.2017.10.032
