Work

The Microorganism's Distribution of the Chinese Traditional Soybean Fermentation Food

Year: 2004

Type: article

Source: Food Science

Author: Ying Ma

Institution: Harbin Institute of Technology

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2354714519

FWCI:

Cites:

Cited by: 3

Related to: 10