Nutritional evaluation of different bacterial douchi

Asia Pacific Journal of Clinical Nutrition

Volumn 16, Issue SUPPL.1, 2007, Pages 215-221

  Li, Hua ^a   Feng, Feng Qin ^a   Shen, Li Rong ^a   Xie, Yun ^a   Li, Duo ^a,b  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

Author keywords

Amino acid; Bacterial douchi; China; Fatty acid; Fermented soybean; Nutritional evaluation; Peptides

Indexed keywords

AMINO ACID; FATTY ACID;

CONFERENCE PAPER; FERMENTATION; FOOD ANALYSIS; FOOD CONTROL; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; METHODOLOGY; MICROBIOLOGY; MOLECULAR WEIGHT; NUTRITIONAL VALUE; SOYBEAN;

AMINO ACIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FATTY ACIDS; FERMENTATION; FOOD ANALYSIS; FOOD MICROBIOLOGY; HUMANS; MOLECULAR WEIGHT; NUTRITIVE VALUE; SOY FOODS;

BACTERIA (MICROORGANISMS); GLYCINE MAX;

EID: 34047175471     PISSN: 09647058     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

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