1) soybean paste
大豆酱
1.
Application of bio-antiseptic in avoiding re-fermentation of soybean paste;
生物防腐剂在大豆酱再发酵中的应用研究
2.
Applying of O-carboxymethy 1-chitosan in preventing soybean paste from second fermenting;
O-羧甲基壳聚糖在防止成品大豆酱再发酵中的应用
3.
Effect of Ohmic heating on sterilization of yeast and nutrient components in soybean paste;
欧姆加热对大豆酱杀菌效果及其营养成分的影响
2) Bean Curd with Brown Sauce
大酱豆腐
3) soybean sauce cake
大豆酱渣饼
1.
Ultrasound-assisted extraction isoflavone from soybean sauce cake
超声波辅助法提取大豆酱渣饼中大豆异黄酮
4) soybean paste
豆酱
1.
The different germ grows to the influence of the soybean paste quality;
不同菌种对豆酱品质的影响
2.
Study on white particles in fermented soybean paste;
豆酱中白色物质的分析研究
3.
Functional compounds of soybean paste and current quality problems;
豆酱生理功能性物质研究进展及其现存质量问题
5) bean sauce
豆酱
1.
Physiology function about the drab pigment of sauce and bean sauce;
酱油、豆酱中褐色色素的生理功能
6) natto
['nætəu]
纳豆酱
补充资料：豆酱清
1.指酱油一类的调味品。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条