Research progress in nutritional and functional ingredients of the traditional fermented soybean products

doi:10.11882/j.issn.0254-5071.2019.04.001

JIA Fan, GUO Xia, HE Chen, LI Qinglei, WANG Xiuling

China Brewing ›› 2019, Vol. 38 ›› Issue (4) : 1-4.

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China Brewing ›› 2019, Vol. 38 ›› Issue (4) : 1-4. DOI: 10.11882/j.issn.0254-5071.2019.04.001

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Research progress in nutritional and functional ingredients of the traditional fermented soybean products

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 38(4): 1-4 https://doi.org/10.11882/j.issn.0254-5071.2019.04.001

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