Characterization of Volatile Compounds by SPME‐GC‐MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria‐Fermented Soybean Product
Author:
Affiliation:
1. Key Laboratory of Dairy Science, Ministry of Education, College of Food ScienceNortheast Agricultural Univ. 600 Changjiang Road Harbin 150030 Heilongjiang China
Funder
Natural Science Foundation of Heilongjiang Province
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14760
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5. Development of A Lexicon for Commercial Plain Sufu (Fermented Soybean Curd)
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