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Keyword [sufu]
Result: 41 - 51 | Page: 3 of 3
41.
Study On The Technology Of Whole-soybean Sufu
42.
The Quality Of Bagongshan Sufu By Double Mold Fermentation
43.
Analysis Of The Characteristic Aroma Components Of Sufu And Its Effect On Taste
44.
The Study Of Enshi Traditional Sufu Processing Technology Characteristics,Physicochemical And Antioxidant Properties
45.
Effects Of Inoculation Of Mucor Racemosus On The Quality Of Yunnan Low-salt Sufu
46.
Study On Ba Gong Shan Sufu's Flavor And Colony Succession
47.
Microbial Community Analyses Of Naturally Fermented Sufu And The Application And Screening Of Fermentation Strains
48.
Study On The Microbial Diversity And Quality Of Natural Fermented Sufu
49.
Study On Changes Of Components Of Fish Sufu Fermented By Microorganism
50.
Study On Quality Control And Improvement Of Mouding Oil Sufu Production Process
51.
Study On The Microbial Community Structure And Flavor Quality Of Mixed Fermented Bean Curd
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