Production of Sufu, a Traditional Chinese Fermented Soybean Food, by Fermentation with Mucor flavus at Low Temperature
2009 ◽
Vol 15
(4)
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pp. 347-352
◽
Yong-Qiang CHENG
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Qing HU
◽
Li-Te LI
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Masayoshi SAITO
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Li-Jun YIN
2021 ◽
Vol 570
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pp. 21-25
Mami Oba
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Wen Rongduo
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Tomoko Yokota
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...
1996 ◽
Vol 29
(8)
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pp. 751-755
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T. Yokota
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T. Hattori
◽
H. Ohishi
◽
K. Hasegawa
◽
K. Watanabe
2011 ◽
Vol 129
(2)
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pp. 507-513
◽
Jayati Saha
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Anup Biswas
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Abhijit Chhetri
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Prabir K. Sarkar
2015 ◽
Vol 25
(9)
◽
pp. 1519-1527
◽
Jeong Seon Eom
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Bo Young Seo
◽
Hye Sun Choi
2015 ◽
Vol 25
(4)
◽
pp. 479-491
◽
Jeong Seon Eom
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Jin Song
◽
Hye Sun Choi
2020 ◽
Vol 86
◽
pp. 103340
◽
Dandan Xu
◽
Peng Wang
◽
Xin Zhang
◽
Jian Zhang
◽
Yong Sun
◽
...
2011 ◽
Vol 194
(2)
◽
pp. 536-537
◽
I.-C. Yeo
◽
N. K. Lee
◽
Y. T. Hahm
Anjum Dihingia
◽
Jijnasa Bordoloi
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Prachurjya Dutta
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Jatin Kalita
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Prasenjit Manna