Optimization of Enhanced Fermentation of Low-Salt Sufu Paste from Soybean and Evaluation of its Phenolic Acids
Optimization of Enhanced Fermentation of Low-Salt Sufu Paste from Soybean and Evaluation of its Phenolic Acids
复制标题
低盐大豆腐乳强化发酵工艺优化及其酚酸评价
DOI：
10.17957/ijab/15.0954
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发表时间：
2019
影响因子：
--
通讯作者：
Qin Likang
中科院分区：
文献类型：
--
作者：
Xie Chunzhi;Zeng Haiying;Qin Likang
