Comparison of Methods for Protein Extraction from Traditional Fermented Yongchuan Douchi and Degradation Pattern
SUO Hua-yi1,2，QIAN Yu1,3，KAN Jian-quan1,2,*
FOOD SCIENCE . 2013, (23): 180 -183 .  DOI: 10.7506/spkx1002-6630-201323038