https://scholars.lib.ntu.edu.tw/handle/123456789/358839| Title: | Some biochemical and physical changes during the preparation of the enzyme-ripening sufu, a fermented product of soybean curd | Authors: | Li, Y.-Y. Yu, R.-C. Chou, C.-C. ROCH-CHUI YU |
Issue Date: | 2010 | Journal Volume: | 58 | Journal Issue: | 8 | Start page/Pages: | 4888-4893 | Source: | Journal of Agricultural and Food Chemistry | URI: | http://www.scopus.com/inward/record.url?eid=2-s2.0-77951277028&partnerID=MN8TOARS http://scholars.lib.ntu.edu.tw/handle/123456789/358839 |
DOI: | 10.1021/jf904600a |
| Appears in Collections: | 食品科技研究所 |
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