The whole process of producing natto peptide powder, especially, methods of soaking soybean and disposing soybean after steam cooking were improved.

  • 研制过程中特别在大豆浸泡和蒸煮后处理两个环节进行改进,提出了测定半衰期的方法来确定成品的保藏期。

  • 互联网摘选 2025-01-20 11:40:22

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