Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review
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Title
Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review
Authors
Keywords
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Journal
FOOD RESEARCH INTERNATIONAL
Volume 163, Issue -, Pages 112183
Publisher
Elsevier BV
Online
2022-11-20
DOI
10.1016/j.foodres.2022.112183
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