Changes in Color and Texture of Shuidouchi, a Chinese Traditional Fermented Soybean Product, during Fermentation Process
LIANG Yexing, ZHANG Ling, LI Xue, ZHANG Huanhuan, XIONG Jiayan, ZHANG Xuemei, GAO Feihu, YANG Shixiong
FOOD SCIENCE
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2019, (18): 137
-143
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DOI: 10.7506/spkx1002-6630-20180919-203
