スポンサーリンク
College of Food Science and Nutritional Engineering, China Agricultural University | 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
- Dissection of the Relationship Between RACK1 and Heterotrimeric G-Proteins in Arabidopsis
- Changes in the Radical Scavenging Activity of Bacterial-Type Douchi, a Traditional Fermented Soybean Product, during the Primary Fermentation Process
- Isoflavone Content and Anti-acetylcholinesterase Activity in Commercial Douchi (a Traditional Chinese Salt-fermented Soybean Food)
- Productivity Properties of Protein-lipid Film (Yuba) Prepared from Different Soybean Cultivars in China