Work

The Development of Traditional Fermented Soybean Products' Functional Components

Year: 2012

Type: article

Source: Zhongguo tiaoweipin

Author: Dong Chao

Institution: Hebei University of Technology

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W2366009701

FWCI:

Cites:

Cited by: 1

Related to: 10