Changes of basal components and biogenic amines in the preparation of Yongchuan Douchi koji

Hu Peng, Hu Guo-zhuo, Chen Guang-jing, Suo Hua-yi, Kan Jian-quan,

Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (03) : 163-166.

PDF(271 KB)
PDF(271 KB)
Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (03) : 163-166. DOI: 10.13995/j.cnki.11-1802/ts.2013.03.042
Food and Fermentation Industries

Changes of basal components and biogenic amines in the preparation of Yongchuan Douchi koji

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2013, 39(03): 163-166 https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.042

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(271 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉