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Evaluation of bacterial flora during the ripening of Kedong sufu,a typical Chinese traditional bacteria‐fermented soybean product |
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| Authors: | Zhen Feng Wei Gao Dan Ren Xi Chen Juan‐juan Li |
| Affiliation: | 1. College of Food Science, Northeast Agricultural University, , 150030 Harbin, Heilongjiang, China;2. College of Food Science and Technology, Harbin Institute of Technology, , 150090 Harbin, Heilongjiang, China |
| Abstract: | |
| Keywords: | Kedong sufu denaturing gradient gel electrophoresis (DGGE) bacteria flora |