Wu Yue, Zhao Jing, W. Kun, Zhu Dan, Niu Guangcai, Wei Wenyi
{"title":"Aroma, Phenols and Antioxidant Activities of Black Bean Tempeh Before and After Fermentation","authors":"Wu Yue, Zhao Jing, W. Kun, Zhu Dan, Niu Guangcai, Wei Wenyi","doi":"10.11869/J.ISSN.100-8551.2021.02.0396","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":16451,"journal":{"name":"核农学报","volume":"35 1","pages":"396"},"PeriodicalIF":0.0000,"publicationDate":"2021-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"核农学报","FirstCategoryId":"1091","ListUrlMain":"https://doi.org/10.11869/J.ISSN.100-8551.2021.02.0396","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}