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Fermentation process improvement of a Chinese traditional food: soybean residue cake.

Authors
Type
Published Article
Journal
Journal of Food Science
1750-3841
Publisher
Wiley Blackwell (Blackwell Publishing)
Publication Date
Volume
75
Issue
7
Identifiers
DOI: 10.1111/j.1750-3841.2010.01726.x
PMID: 21535550
Source
Medline

Abstract

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