Influences of processing and NaCl supplementation on isoflavone contents and composition during douchi manufacturing

• WANG L-j

収録刊行物

• Food Chem

  Food Chem 101 1247-1253, 2007

詳細情報

• CRID: 1572261550487018368
• NII論文ID: 10021252893
• データソース種別:
  • CiNii Articles