Nutritional components and quality diversity of Luoyang traditional mung bean sour liquid

LI Xuan; HAN Sihai; LI Xinling; PAN Chunrui; TAO Yuxin; LIU Jianxue

doi:10.13995/j.cnki.11-1802/ts.023510

LI Xuan, HAN Sihai, LI Xinling, PAN Chunrui, TAO Yuxin, LIU Jianxue

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (14) : 228-233.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (14) : 228-233. DOI: 10.13995/j.cnki.11-1802/ts.023510

Nutritional components and quality diversity of Luoyang traditional mung bean sour liquid

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(14): 228-233 https://doi.org/10.13995/j.cnki.11-1802/ts.023510

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Received	Published
2020-02-04	2020-07-25
Issue Date
2020-08-17

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