Composition and safety analysis of Chinese traditional fermented soybean paste made by transgenic soybean

Author： Yukui Rui Wenya Wang Hongxing Zhang Fusuo Zhang Yinhua Jin Jing Guo

ISSN： 1465-3478

Source： International Journal of Food Sciences and Nutrition, Vol.60, Iss.1, 2009-02, pp. : 89-92

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