[1]刘香英,康立宁,田志刚,等.不同凝固剂对豆腐风味的影响[J].大豆科学,2011,30(06):993-996.[doi:10.11861/j.issn.1000-9841.2011.06.0993]
 LIU Xiang-ying,KANG Li-ning,TIAN Zhi-gang,et al.Influence of Different Coagulant on Volatile Flavor of Tofu[J].Soybean Science,2011,30(06):993-996.[doi:10.11861/j.issn.1000-9841.2011.06.0993]
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不同凝固剂对豆腐风味的影响

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备注/Memo

基金项目:吉林省农科院引进人才启动基金资助项目(00105);吉林省人力资源和社会保障厅资助项目(00401)。

第一作者简介:刘香英(1981- ),女,硕士,研究实习员,现主要从事大豆加工方面的研究。E-mail:liuxiangying9999@tom.com。
通讯作者:康立宁(1973-),男,博士,副研究员,研究方向为植物蛋白工程。E-mail:lnkang@sina.com。

更新日期/Last Update: 2014-08-18