Author:
Chen Zhongai,Liu Lijing,Du Huan,Lu Kaixiang,Chen Cong,Xue Qiaoli,Hu Yongjin
Subject
Food Science,Analytical Chemistry
Reference48 articles.
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4. Effect of starter cultures on dynamics succession of microbial communities, physicochemical parameters, enzyme activities, tastes and volatile flavor compounds during sufu fermentation;Chen;Food Chemistry Advances,2022
5. Effects of fermentation temperature on bacterial community, physicochemical properties and volatile flavor in fermented soy whey and its coagulated tofu;Dai;LWT – Food Science and Technology,2023