Naturally Fermented Acid Slurry of Soy Whey:...

Frontiers in Microbiology 2019 / 5 Vol. 10

Naturally Fermented Acid Slurry of Soy Whey: High-Throughput Sequencing-Based Characterization of Microbial Flora and Mechanism of Tofu Coagulation

Xu, Yunhe, Ye, Qing, Zhang, Huajiang, Yu, Yang, Li, Xiaona, Zhang, Zhen, Zhang, Lili
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Volume:
10
Journal:
Frontiers in Microbiology
DOI:
10.3389/fmicb.2019.01088
Date:
May, 2019
File:
PDF, 6.30 MB
2019
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