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Effect of NaCl on textural changes and protein and lipid degradation during the ripening stage of sufu, a Chinese fermented soybean food by Unknown

Author:Unknown , Date: March 4, 2022 ,Views: 8

Effect of NaCl on textural changes and protein and lipid degradation during the ripening stage of sufu, a Chinese fermented soybean food by Unknown

Author:Unknown
Format: pdf
Published: 0101-01-01T00:00:00+00:00


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Effect of NaCl on textural changes and protein and lipid degradation during the ripening stage of sufu, a Chinese fermented soybean food by Unknown.pdf


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