Research advance on volatile components and microbial diversity of traditional fermented soybean products

doi:10.11882/j.issn.0254-5071.2018.12.001

ZHANG Pengfei, WU Rina, WU Junrui

China Brewing ›› 2018, Vol. 37 ›› Issue (12) : 1-6.

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China Brewing ›› 2018, Vol. 37 ›› Issue (12) : 1-6. DOI: 10.11882/j.issn.0254-5071.2018.12.001

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Research advance on volatile components and microbial diversity of traditional fermented soybean products

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 37(12): 1-6 https://doi.org/10.11882/j.issn.0254-5071.2018.12.001

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