Chunzhi Xie, Haiying Zeng and Likang Qin
Volume 21, Issue 04 | Full Length Article
DOI: https://doi.org/10.17957/IJAB/15.0954
Keywords: Enhanced fermentation; Phenolic acid; Sufu paste; Soybean; Tofu
Online : 1814-9596Print : 1560-8530
