[1]聂萌滋,王尚,朴春红,等.马克斯克鲁维酵母对纳豆发酵风味的影响和发酵工艺研究[J].大豆科学,2021,40(06):835-843.[doi:10.11861/j.issn.1000-9841.2021.06.0835]
 NIE Meng-zi,WANG Shang,PIAO Chun-hong,et al.Effect of Kluyveromyces marxianus on Natto Flavor and the Fermentation Process[J].Soybean Science,2021,40(06):835-843.[doi:10.11861/j.issn.1000-9841.2021.06.0835]
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马克斯克鲁维酵母对纳豆发酵风味的影响和发酵工艺研究

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备注/Memo

收稿日期:2020-10-27

基金项目:国家大豆产业技术体系建设专项(CARS-04)。
?第一作者:聂萌滋(1997—),女,在读硕士,主要从事食品科学研究。E-mail:nmz31415926@163.com。
通讯作者:代伟长(1980—),男,博士,讲师,主要从事食品科学研究。E-mail:daiweichang818@126.com。

更新日期/Last Update: 2021-12-30