Effect of Different Sterilization Methods on Isoflavone Profile and Quality Characteristics of Ready-to-Eat Dried Soybean Curd (Tofu)
YE Tao, CHEN Zhina, YE Qianwen, LIU Huiqian, WANG Yun, LU Jianfeng
(1. School of Bioengineering, Huainan Normal University, Huainan 232038, China; 2. Key Laboratory of Bioresource and Environmental Biotechnology of Anhui Higher Education Institutes, Huainan 232038, China; 3. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; 4. Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China; 5. Engineering Research Center of Bio-process, Ministry of Education, Hefei 230009, China)
YE Tao, CHEN Zhina, YE Qianwen, LIU Huiqian, WANG Yun, LU Jianfeng. Effect of Different Sterilization Methods on Isoflavone Profile and Quality Characteristics of Ready-to-Eat Dried Soybean Curd (Tofu)[J]. FOOD SCIENCE, 2020, 41(7): 124-130.