Microbial diversity and chemical analysis of Shuidouchi, traditional Chinese fermented soybean-Reference-Cited by-同舟云学术

Microbial diversity and chemical analysis of Shuidouchi, traditional Chinese fermented soybean

Published:2019-02 Issue: Volume:116 Page:1289-1297
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chen Yu-Hang,Liu Xue-Wei,Huang Jia-Ling,Baloch Saira,Xu Xin,Pei Xiao-Fang

Funder

Sichuan University

Key Laboratory of Food Engineering in Sichuan Province

Publisher

Elsevier BV

Subject

Food Science

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