吴海兰,吴春生,丁晓雯

• 1:西南大学食品科学学院
• 2:西南大学国家食品科学与工程实验教学中心

摘要(Abstract)：

通过比较我国豆豉与日本传统发酵食品味噌的发展现状、生产工艺、食用价值、营养价值和生理功能,同时借鉴其研究和发展经验,分析了我国豆豉今后发展的方向。

关键词(KeyWords)： 味噌;豆豉;发酵

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 吴海兰,吴春生,丁晓雯

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