摘要
以绿豆为主原料,采用低盐固态发酵法生产出新型绿豆酱油。
Mung bean was used as the main raw materials.New type mumg bean Sauce was produced by adopting less salt solid state fermented method.It has some health care functions.
出处
《中国调味品》
CAS
北大核心
2004年第6期21-23,共3页
China Condiment
关键词
绿豆
酱油
低盐固态发酵
mung bean
sauce
less salt solid state fermented method
