Formation of Protein Hydrolysate and Its Influencing Factors during the Post-Fermentation of Mucor-Type Douchi, a Chinese Traditional Fermented Soybean Product
YANG Yilei, LI Mengdan, LIU Jin, CHEN Lili, JIANG Liwen
FOOD SCIENCE . 2017, (24): 34 -39 .  DOI: 10.7506/spkx1002-6630-201724006