Development of low-salt fermented bean curd with small black beans
| Year | 2021 |
| Author | 李佩璇* |
| Author count | 1 |
| Created date | 2022-03-14 |
| Author order | 3 |
| Corresponding author | true |
| Publication year | 2022 |
| Symposium name | 台灣食品科學技術學會2021年 |
| Publication city | 台北 |
| Publication country | 中華民國 |
| Start date | 2021-11-26 |
| End date | 2021-11-26 |
| Review system | 是 |
| Language | Traditional Chinese |