Characteristic flavor compounds and bacterial community of different gray sufu, a traditional Chinese fermented soybean curd-Reference-Cited by-同舟云学术

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Characteristic flavor compounds and bacterial community of different gray sufu, a traditional Chinese fermented soybean curd

Published:2024-03-22 Issue:1 Volume:27 Page:462-477
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Xie Chunzhi¹,Zhou Kexin¹,Ren Jingjing¹,Tang Yue¹,Yuan Heng¹,Liu Enqi¹,Wang Yu²³

Affiliation:

1. College of Food and Biology Engineering, Xuzhou University of Technology, Xuzhou, China

2. Natural Products Research Center of Guizhou Province, Guizhou Medical University, Guiyang, China

3. State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang, China

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2024.2327336

Reference53 articles.

1. Safety Assessment of the Biogenic Amines in Fermented Soya Beans and Fermented Bean Curd

2. Diversity and dynamics of microbial population during fermentation of gray sufu and their correlation with quality characteristics

3. Comprehensive explorations of nutritional, functional and potential tasty components of various types of Sufu, a Chinese fermented soybean appetizer

4. Physicochemical, taste, and functional changes during the enhanced fermentation of low-salt Sufu paste, a Chinese fermented soybean food

5. Microbial community succession and its correlation with the dynamics of flavor compound profiles in naturally fermented stinky sufu

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