In the process of aging no significant changes were discovered considering the content of total amino acid and free amino acid in the water-extracted substance of broad bean sauce.
豆瓣酱后熟过程中其水提取物中氨基酸总量、游离氨基酸的量没有特别明显的变化。
In the process of aging no significant changes were discovered considering the content of total amino acid and free amino acid in the water-extracted substance of broad bean sauce.
豆瓣酱后熟过程中其水提取物中氨基酸总量、游离氨基酸的量没有特别明显的变化。
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