AMINO ACID STUDIES ON EFFECT OF FERMENTATION TIME AND HEAT-PROCESSING OF TEMPEH

被引：29

作者：

STILLING.BR

HACKLER, LR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1965年 / 30卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1965.tb01884.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1043 / +

页数：1

共 17 条

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