Chinese distinctive fermented soybean food-sufu made from solid-state auxiliary materials,mucor-fermented Douchi and chili bean paste in Sichuan province

doi:10.3969/j.issn.0254-5071.2010.04.004

LI You-Jun;ZHOU Li

China Brewing ›› 2010, Vol. 29 ›› Issue (4) : 12-16.

PDF(454 KB)

China Brewing ›› 2010, Vol. 29 ›› Issue (4) : 12-16. DOI: 10.3969/j.issn.0254-5071.2010.04.004

Chinese distinctive fermented soybean food-sufu made from solid-state auxiliary materials,mucor-fermented Douchi and chili bean paste in Sichuan province

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

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}}, 2010, 29(4): 12-16 https://doi.org/10.3969/j.issn.0254-5071.2010.04.004

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(454 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export