豆腐黄浆水发酵阶段产物抗氧化成分和色泽变化
陈思雨, 梁鑫, 雷钰, 孔倩倩, 万欣, 张宝善
Changes in antioxidant components and color of fermentation products in effluent from tofu squeezing
CHEN Siyu, LIANG Xin, LEI Yu, KONG Qianqian, WAN Xin, ZHANG Baoshan
食品与发酵工业
.
2021, (6): 34
-41
.
DOI: 10.13995/j.cnki.11-1802/ts.025100
