Effect of ethanol on the hydrolysis of protein and lipid during the ageing of a chinese fermented soya bean curd—Sufu
- 1 November 1994
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 66 (3) , 393-398
- https://doi.org/10.1002/jsfa.2740660318
Abstract
No abstract availableKeywords
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