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Publications by Yong-Qiang Cheng
Transformation of Isoflavones During Sufu (A Traditional Chinese Fermented Soybean Curd) Production by Fermentation WithMucor Flavusat Low Temperature
International Journal of Food Properties
Food Science
Antioxidative Activity of Douchi (A Chinese Traditional Salt-Fermented Soybean Food) Extracts During Its Processing
International Journal of Food Properties
Food Science
