Transformation of Isoflavones During Sufu (A Traditional Chinese Fermented Soybean Curd) Production by Fermentation With Mucor flavus at Low Temperature

Author： Cheng Yong-Qiang  

Publisher： Taylor & Francis Ltd

ISSN： 1094-2912

Source： International Journal of Food Properties, Vol.14, Iss.3, 2011-05, pp. : 629-639

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