Effect of NaCl on textural changes and protein and lipid degradation during the ripening stage of sufu, a Chinese fermented soybean food

✍ Scribed by Bei-Zhong Han; Jia-Huai Wang; Frans M Rombouts; MJ Robert Nout

• Publisher: John Wiley and Sons
• Year: 2003
• Tongue: English
• Weight: 244 KB
• Volume: 83
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.1425