Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality
Release time:2023-12-31Hits:
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Impact Factor:
2.929
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Affiliation of Author(s):
食品科技学院
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Journal:
LWT-FOOD SCIENCE AND TECHNOLOGY
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Co-author:
李策,芮昕,张玉慧,蔡方圆,陈晓红,姜梅
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Correspondence Author:
JM
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Document Code:
lsnyhg7g029zegx0bpuyw6h49qsm8e1o
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Volume:
82
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Issue:
0
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Page Number:
227-234
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Translation or Not:
no
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Date of Publication:
2017-01-01
