✦ LIBER ✦
Chemical components of Aspergillus-type Douchi, a Chinese traditional fermented soybean product, change during the fermentation process
✍ Scribed by Jian-Hua Zhang; Eizo Tatsumi; Jun-Feng Fan; Li-Te Li
- Book ID
- 108825961
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 644 KB
- Volume
- 42
- Category
- Article
- ISSN
- 0950-5423
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