Changes of Total Acid and Free Amino Acid Contents during Pickling of Soybean in Vinegar and a Sensory Evaluation of Vinegar-pickled Soybeans

Food and Fermentation Industries ›› 2001, Vol. 27 ›› Issue (6) : 39.

PDF(221 KB)
PDF(221 KB)
Food and Fermentation Industries ›› 2001, Vol. 27 ›› Issue (6) : 39.

Changes of Total Acid and Free Amino Acid Contents during Pickling of Soybean in Vinegar and a Sensory Evaluation of Vinegar-pickled Soybeans

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2001, 27(6): 39

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