LI Aijun, W. D. (2023). Effects of Post-Fermentation Temperature on Amino Nitrogen Formation Kinetics and Physicochemical Properties of Bacterial-type Douchi from Different Soybean Varieties. China Food Publishing Company.
Chicago-referens (17:e uppl.)LI Aijun, WANG Di. Effects of Post-Fermentation Temperature on Amino Nitrogen Formation Kinetics and Physicochemical Properties of Bacterial-type Douchi from Different Soybean Varieties. China Food Publishing Company, 2023.
MLA-referens (9:e uppl.)LI Aijun, WANG Di. Effects of Post-Fermentation Temperature on Amino Nitrogen Formation Kinetics and Physicochemical Properties of Bacterial-type Douchi from Different Soybean Varieties. China Food Publishing Company, 2023.
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