后发酵温度对不同大豆品种细菌型豆豉氨基酸态氮 生成动力学及理化性质的影响.Published in:Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 195, doi. 10.7506/spkx1002-6630-20220309-116By:李爱君;王 迪;阳 刚;宋 军;孔祥兵;廖胜蓝;阚建全Publication type:Article
