Volatile Compounds as Markers of Tofu (Soybean Curd) Freshness during Storage
Author:
Affiliation:
1. Department of Food Science and Biotechnology, Dongguk University—Seoul, 26, 3-Ga, Pil-dong, Chung-gu, Seoul 100-715, Republic of Korea
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf404847g
Reference31 articles.
1. Effect of isothiocyanates from horseradish (Armoracia rusticana) on the quality and shelf life of tofu
2. Isoflavone Content in Commercial Soybean Foods
3. EVALUATION OF MICROBIOLOGICAL, PHYSICOCHEMICAL AND SENSORY QUALITIES OF CHITOSAN TOFU DURING STORAGE
4. Microbiological Survey of Tofu Sold in a Rural Illinois County
5. Microbiological Study of Tofu
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