Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.Title红曲霉强化发酵对黄豆酱风味物质及 菌群结构的影响.Authors蒋四强; 陈 功; 李雄波; 王泽亮; 范智义; 李 婷; 李 恒; 张其圣; 邓维琴PublicationShipin Kexue/ Food Science, 2024, Vol 45, Issue 9, p93ISSN1002-6630Publication typeArticleDOI10.7506/spkx1002-6630-20230531-288