Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biotechnology
Reference33 articles.
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4. Storage temperature and packaging condition affect the total phenolic content and antioxidant activity of black soybeans and koji;Huang;Int. J. Food Sci. Technol.,2010
5. Ripening temperature affects the content and distribution of isoflavones in sufu, a fermented soybean curd;Huang;Int. J. Food Sci. Technol.,2011
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