李里特,张建华,李再贵,辰巳英三

• 1:中国农业大学食品学院
• 2:中国农业大学食品学院
• 3:中国农业大学食品学院
• 4:日本农林水产省国际农林水产研究中心 北京100083

摘要(Abstract)：

对纳豆、天培和豆豉的发展现状、生产工艺、食用性、营养与功能进行了比较 ,旨在借鉴纳豆和天培的研究和发展方面的成果 ,为我国豆豉今后的发展方向提出一些建议。

关键词(KeyWords)： 纳豆;天培;豆豉;发酵

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 李里特,张建华,李再贵,辰巳英三

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