Li Li-te | College Of Food Science And Nutritional Engineering China Agricultural University

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概要

• LI Li-Teの詳細を見る
• 同名の論文著者
• College Of Food Science And Nutritional Engineering China Agricultural Universityの論文著者

関連著者

• Li Li-te

  College Of Food Science And Nutritional Engineering China Agricultural University

• YIN Li-Jun

  College of Food Science & Nutritional Engineering, China Agricultural University

• Yin Li-jun

  College Of Food Science And Nutritional Engineering China Agricultural University

• Saito Masayoshi

  Food Science And Technology Division Japan International Research Center For Agricultural Sciences

• LI Li-Te

  College of Food Science and Nutritional Engineering, China Agricultural University

• Cheng Yong-qiang

  College Of Food Science And Nutritional Engineering China Agricultural University

• Saito Masayoshi

  Food Science And Technology Division Japan Interational Research Center For Agricultural Sciences

• Yin Li‐jun

  China Agricultural Univ. Beijing Chn

• Liu Huan

  College Of Food Science And Nutritional Engineering Box 40 China Agricultural University

• Tatsumi Eizo

  Food Science And Technology Division Japan International Research Center For Agricultural Sciences

• Tatsumi Eizo

  Food Science And Technology Division Japan Interational Research Center For Agricultural Sciences

• CHENG Yong-Qiang

  College of Food Science and Nutritional Engineering, China Agricultural University

• HU Qing

  College of Food Science and Nutritional Engineering, China Agricultural University

• Hu Qing

  College Of Food Science And Nutritional Engineering China Agricultural University

• Liu Huan

  College Of Biotechnology And Pharmaceutical Engineering Nanjing University Of Technology

• LI Feng-Juan

  College of Food Engineering and Biotechnology, Tianjin University of Science and Technology

• YAMAKI Kohji

  Post-harvest Science and Technology Division, Japan International Research Center for Agricultural Sciences

• SAITO Masayoshi

  Post-harvest Science and Technology Division, Japan International Research Center for Agricultural Sciences

• CHENG Yong-Qiang

  College of Food Science & Nutritional Engineering, China Agricultural University

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著作論文

• Production of Sufu, a Traditional Chinese Fermented Soybean Food, by Fermentation with Mucor flavus at Low Temperature
• Effects of Fermentation Temperature on the Content and Composition of Isoflavones and β-Glucosidase Activity in Sufu
• Angiotensin I-Converting Enzyme Inhibitory Activities of Extracts from Commercial Chinese Style Fermented Soypaste

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