Dynamic correlations between major enzymatic activities, physicochemical properties and targeted volatile compounds in naturally fermented plain sufu during production-Reference-Cited by-同舟云学术

Dynamic correlations between major enzymatic activities, physicochemical properties and targeted volatile compounds in naturally fermented plain sufu during production

Published:2022-06 Issue: Volume:378 Page:131988
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

He Wenmeng,Chen Zixing,Chung Hau Yin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. Volatile components in fermented soybean (Glycine max) curds;Chung;Journal of Agricultural and Food Chemistry,1999

5. Volatile flavor components in red fermented soybean (Glycine max) curds;Chung;Journal of Agricultural and Food Chemistry,2000

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