The Effects of Fermentation Process on Total Content and Type of Isoflavones in Soybean Food

Food and Fermentation Industries ›› 2002, Vol. 28 ›› Issue (7) : 6.

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PDF(163 KB)
Food and Fermentation Industries ›› 2002, Vol. 28 ›› Issue (7) : 6.

The Effects of Fermentation Process on Total Content and Type of Isoflavones in Soybean Food

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2002, 28(7): 6

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