Some Biochemical and Physical Changes during the Preparation of the Enzyme-Ripening Sufu, a Fermented Product of Soybean Curd

Published 2010 View Full Article

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Title
Some Biochemical and Physical Changes during the Preparation of the Enzyme-Ripening Sufu, a Fermented Product of Soybean Curd
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 58, Issue 8, Pages 4888-4893
Publisher
American Chemical Society (ACS)
Online
2010-03-11
DOI
10.1021/jf904600a

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