自然与乳酸菌强化发酵过程中红酸汤品质变化
吴姝，李金玲，龙丽丽，杨婷婷，王优，李刚凤
Quality change of red sour soup during natural fermentation and lactic acid bacteria intensified fermentation
WU Shu, LI Jinling, LONG Lili, YANG Tingting, WANG You, LI Gangfeng
中国酿造
.
2020, (10): 75
-78
.
DOI: 10.11882/j.issn.0254-5071.2020.10.015
