Biogenic amines content and assessment of bacterial and fungal diversity in stinky tofu – A traditional fermented soy curd

标题
Biogenic amines content and assessment of bacterial and fungal diversity in stinky tofu – A traditional fermented soy curd
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 88, Issue -, Pages 26-34
出版商
Elsevier BV
发表日期
2017-09-04
DOI
10.1016/j.lwt.2017.08.085

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