Changes in Basal Components and Protease Activity at Different Stages of the Traditional Processing of Yongchuan Douchi
SUO Hua-yi1,2，LU Lu1,2，WU Jia-min1,2，KAN Jian-quan1,2
FOOD SCIENCE . 2011, (1): 177 -180 .  DOI: 10.7506/spkx1002-6630-201101042