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Some Biochemical and Physical Changes during Manufacturing of Grey Sufu, a Traditional Chinese Fermented Soybean Curd
Some Biochemical and Physical Changes during Manufacturing of Grey Sufu, a Traditional Chinese Fermented Soybean Curd
2013
Yan Li Ma
Jia-Huai Wang
Yongqiang Cheng
Lijun Yin
Lite Li
Keywords:
Food science
Butyric acid
Biotechnology
Chemistry
Fermentation
Correction
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