Yin Li‐jun | China Agricultural Univ. Beijing Chn
スポンサーリンク
概要
関連著者
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Yin Li-jun
College Of Food Science And Nutritional Engineering China Agricultural University
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Saito Masayoshi
Food Science And Technology Division Japan International Research Center For Agricultural Sciences
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LI Li-Te
College of Food Science and Nutritional Engineering, China Agricultural University
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Li Li-te
College Of Food Science And Nutritional Engineering China Agricultural University
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Saito Masayoshi
Food Science And Technology Division Japan Interational Research Center For Agricultural Sciences
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Yin Li‐jun
China Agricultural Univ. Beijing Chn
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YIN Li-Jun
College of Food Science & Nutritional Engineering, China Agricultural University
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Liu Huan
College Of Food Science And Nutritional Engineering Box 40 China Agricultural University
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Tatsumi Eizo
Food Science And Technology Division Japan International Research Center For Agricultural Sciences
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Tatsumi Eizo
Food Science And Technology Division Japan Interational Research Center For Agricultural Sciences
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CHENG Yong-Qiang
College of Food Science and Nutritional Engineering, China Agricultural University
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HU Qing
College of Food Science and Nutritional Engineering, China Agricultural University
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Hu Qing
College Of Food Science And Nutritional Engineering China Agricultural University
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Cheng Yong-qiang
College Of Food Science And Nutritional Engineering China Agricultural University
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Liu Huan
College Of Biotechnology And Pharmaceutical Engineering Nanjing University Of Technology
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CHENG Yong-Qiang
College of Food Science & Nutritional Engineering, China Agricultural University
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