酸浆豆腐后熟过程中风味物质的形成途径分析
杨杨,王冰,石彦国,关桦楠,边鑫,陈凤莲,刘琳琳,刘颖,张娜
Analysis of the Formation Pathway of Flavor Substances in Tofu Coagulated with Fermented Tofu Whey during Ripening
YANG Yang, WANG Bing, SHI Yanguo, GUAN Huanan, BIAN Xin, CHEN Fenglian, LIU Linlin, LIU Ying, ZHANG Na
食品科学
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2021, (20): 152
-159
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DOI: 10.7506/spkx1002-6630-20201020-193