Results indicated that total content of isoflavones exhibited a gradual decrease during pre-fermentaResults indicated that total content of isoflavones exhibited a gradual decrease during pre-fermenta
研究结果表明：在腐乳前发酵和盐制过程中，大豆异黄酮的总含量逐渐减少；
Results indicated that total content of isoflavones exhibited a gradual decrease during pre-fermentaResults indicated that total content of isoflavones exhibited a gradual decrease during pre-fermenta
研究结果表明：在腐乳前发酵和盐制过程中，大豆异黄酮的总含量逐渐减少；
