永川豆豉传统发酵过程中的大豆异黄酮变化

索化夷，骞宇，卢露，阚建全,

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

SUOHua-yi，QIANYu，LULu，KANJian-quan,

食品科学 . 2012, (8): 270 -273 . DOI: 10.7506/spkx1002-6630-201208060