Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.Title不同黄曲霉菌株强化发酵对浏阳豆豉 鲜味形成的影响.Authors周 晓; 李 跑; 吴梓仟; 唐 辉; 徐巨才; 蒋立文; 覃业优; 刘 洋PublicationShipin Kexue/ Food Science, 2024, Vol 45, Issue 4, p116ISSN1002-6630Publication typeArticleDOI10.7506/spkx1002-6630-20230605-038