永川豆豉传统发酵过程中大豆异黄酮变化

索化夷1,2，骞宇1,3，卢露1,2，阚建全1,2,*

Change in Soybean Isoflavone of Yongchuan Douchi at Different Stages during Traditional Fermentation

食品科学 . 0, (): 270 -273 .