Transcriptomic Analysis and Products of Nutrient Transformation in Hongjundouzha, a Traditional Hakka Fermented Okara Food Fermented by Neurospora crassa LY03, during Fermentation
LIN Biaosheng, CHEN Guanxi, ZHANG Qingji, LIN Bin, CHEN Xiaohong, LI Ying
FOOD SCIENCE . 2023, (14): 197 -205 .  DOI: 10.7506/spkx1002-6630-20220915-143