豆豉成熟过程中基本成分及蛋白质体外消化率变化的研究

赵国华1,2，房翠兰3

Changes of Proximate Composition and in vitro Digestibility of Protein Associated with Ripening Process of Douchi

ZHAO Guo-hua1,2，FANG Cui-lan3

食品科学 . 2009, (1): 59 -62 . DOI: 10.7506/spkx1002-6630-200901014