Optimization of pure-culture fermentation process and volatile flavor compounds of Weining soybean paste

doi:10.11882/j.issn.0254-5071.2021.08.008

PU Jing, GONG Peiwen, YANG Xiaoyao, MENG Shuzhen, BAO Junzhou, ZHANG Wenping, WU Yongjun

China Brewing ›› 2021, Vol. 40 ›› Issue (8) : 37-45.

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China Brewing ›› 2021, Vol. 40 ›› Issue (8) : 37-45. DOI: 10.11882/j.issn.0254-5071.2021.08.008

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Optimization of pure-culture fermentation process and volatile flavor compounds of Weining soybean paste

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 40(8): 37-45 https://doi.org/10.11882/j.issn.0254-5071.2021.08.008

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