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Composition, source, and influencing factors of white spots formation in soybean paste.
Min, Shihao; Niu, Chengtuo; Shan, Wanxiang; Sun, Weikang; Liu, Chunfeng; Zheng, Feiyun; Wang, Jinjing; Li, Qi.
Affiliation
  • Min S; Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.
  • Niu C; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.
  • Shan W; Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.
  • Sun W; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.
  • Liu C; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.
  • Zheng F; School of Biotechnology, Jiangnan University, Wuxi, 214122, China.
  • Wang J; Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.
  • Li Q; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.
J Food Sci ; 85(10): 3113-3123, 2020 Oct.
Article in En | MEDLINE | ID: mdl-32954501
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Glycine max / Soy Foods Type of study: Guideline / Prognostic_studies Language: En Journal: J Food Sci Year: 2020 Document type: Article Affiliation country: China Country of publication: United States
Fulltext
Add to My VHL
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Glycine max / Soy Foods Type of study: Guideline / Prognostic_studies Language: En Journal: J Food Sci Year: 2020 Document type: Article Affiliation country: China Country of publication: United States