摘要
把握酿造调味品天然发酵的本质,先把握酿造调味的矛盾总体,天然发酵的含义和形成发展的思想基础以及形成的作用机理。
Grasp the essence of natural fermentation of brewing condiment,firstly,grasp the contradiction overall of brewing seasoning,the meaning of natural fermentation,the thought foundation of its formation and development,and the functional mechanism of its formation.
出处
《中国调味品》
CAS
北大核心
2016年第5期143-144,149,共3页
China Condiment
关键词
酿造调味品
天然
风味
本质
brewing condiment
natural
flavor
essence
