Dynamic quantity changes of free amino acids during semen sojae praeparatum  and black beans fermentation using pure strain

doi:10.13995/j.cnki.11-1802/ts.021550

Dynamic quantity changes of free amino acids during semen sojae praeparatum and black beans fermentation using pure strain

MI Yueguang, WANG Weiming, SUN Yinling, WANG Ping, CAO Yang, CHEN Liyan

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (23) : 257-261.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (23) : 257-261. DOI: 10.13995/j.cnki.11-1802/ts.021550

Dynamic quantity changes of free amino acids during semen sojae praeparatum and black beans fermentation using pure strain

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(23): 257-261 https://doi.org/10.13995/j.cnki.11-1802/ts.021550

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Received	Published
2019-07-03	2019-12-15
Issue Date
2020-02-11

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