发酵豆制品加工方法与营养功能的对比分析 / Comparative analysis of processing methods and nutritional functions of fermented soy products
- Resource Type
- Academic Journal
- Source
- 中国食品添加剂 / China Food Additives. 34(8):156-161
- Subject
发酵豆制品 菌种 加工方法 营养功能 fermented soybean products strain processing method nutritional function - Language
- Chinese
- ISSN
- 1006-2513