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刘倩倩 (Qianqian Liu)
anhui university of science and technology
38H指数
362论文数
5.9K被引数
收录论文 189
发表时间
Appealing smoky flavor formation and flavor quality enhancement in soy sauce: Synergistic ferulic acid metabolism by a yeast consortium (Starmerella etchellsii, Wickerhamiella versatilis, Debaryomyces hansenii)具有吸引力的烟熏风味形成及风味品质提升在酱油中:由酵母共生体(Starmerella etchellsii、Wickerhamiella versatilis、Debaryomyces hansenii)协同催化阿魏酸代谢
Food Chemistry
IF9.8

