Some Biochemical and Physical Changes during the Preparation of the Enzyme-Ripening Sufu, a Fermented Product of Soybean Curd
Li, Yen-Yi, Yu, Roch-Chui, Chou, Cheng-ChunVolume:
58
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf904600a
Date:
April, 2010
File:
PDF, 911 KB
english, 2010