Preparation of whole bean curd fermented by Aspergillus niger and its nutritional properties

doi:10.11882/j.issn.0254-5071.2022.04.022

SUN Rui, LV Bo, ZHU Shijie, FU Hongling, LI Jiaxin, QIN Xuyuan, JI Lei, MENG Xiangze, YANG Xiaoqing, YU Hansong

China Brewing ›› 2022, Vol. 41 ›› Issue (4) : 130-136.

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China Brewing ›› 2022, Vol. 41 ›› Issue (4) : 130-136. DOI: 10.11882/j.issn.0254-5071.2022.04.022

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Preparation of whole bean curd fermented by Aspergillus niger and its nutritional properties

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(4): 130-136 https://doi.org/10.11882/j.issn.0254-5071.2022.04.022

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