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Transformation of Isoflavones During Sufu (A Traditional Chinese Fermented Soybean Curd) Production by Fermentation With Mucor flavus at Low Temperature
Cheng, Yong-Qiang, Zhu, Yun-Ping, Hu, Qing, Li, Li-Te, Saito, Masayoshi, Zhang, Shi-Xiang, Yin, Li-JunVolume:
14
Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942910903312486
Date:
March, 2011
File:
PDF, 348 KB
english, 2011