基于 HS-SPME-GC-MS 分析不同卤制条件下 卤制液香气差异.
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- Science & Technology of Food Industry, 2023, v. 44, n. 24, p. 311, doi. 10.13386/j.issn1002-0306.2023020213
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Works matching AU 吴梓仟
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不同黄曲霉菌株强化发酵对浏阳豆豉 鲜味形成的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 4, p. 116, doi. 10.7506/spkx1002-6630-20230605-038
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3
曲霉强化发酵对浏阳豆豉风味品质的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 267, doi. 10.7506/spkx1002-6630-20221128-325
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