The formation mechanisms of key flavor substances in stinky tofu brine based on metabolism of aromatic amino acids

Author:

Tang Hui,Li Pao,Chen Lin,Ma Jin-Kui,Guo Hong-Hui,Huang Xiao-Chen,Zhong Rui-Min,Jing Si-Qun,Jiang Li-Wen

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference54 articles.

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4. Diversity of lactic acid bacteria in fermented brines used to make stinky tofu;Chao;International Journal of Food Microbiology,2008

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