Work

Analysis on the nitrogen components in Chinese traditional fermented soybean products

Year: 2005

Type: article

Source: China Brewing

Author: Huizhen Liang

Institution: Tianjin University of Science and Technology

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2350603339

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