Production of sufu, a traditional Chinese fermented soybean food, by fermentation with Mucor flavus at low temperature

Food Science and Technology Research

Volumn 15, Issue 4, 2009, Pages 347-352

  Cheng, Yong Qiang ^a   Hu, Qing ^a   Li, Li Te ^a   Saito, Masayoshi ^b   Yin, Li Jun ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

Fermentation; Mucor flavus; Protein degradation; Sufu

Indexed keywords

GLYCINE MAX; MUCOR;

EID: 70249138313     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.15.347     Document Type: Article

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