Study on Optimization of Soybean Curd Fermentation

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XU Ye, LIU Shiyu, WANG Yilun, NIU Shuhui, YANG Yifang, YU Qinxin, XIAO Zihan, LIU Shuliang, HE Li, CHEN Shujuan, LIU Aiping, YANG Yong. Effects of Storage Time of Raw Beef on Microflora Changes and Protein Degradation in Fermented Beef Sausages [J]. FOOD SCIENCE, 2021, 42(9): 184-191.

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ZHAO Honglei, CHANG Jingyao, CHEN Jiaxin, WANG Hao, LIU Hui, KONG Baohua, LIU Qian. Novel Strategies for Reducing Phosphates in Emulsified Meat Products: A Review of Phosphate Replacers and New Processing Technologies [J]. FOOD SCIENCE, 2021, 42(7): 329-335.

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BAO Wei, HAN Jiaojiao, ZHANG Zhixuan, LU Chenyang, ZHOU Jun, MING Tinghong, LI Ye, SU Xiurong. Analysis of Microbial Community Diversity in Traditional Fermented Vegetables in Zhejiang Using High-throughput Sequencing [J]. FOOD SCIENCE, 2021, 42(6): 178-185.

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ZHANG Pengfei, FU Xueting, ZHAO Chunhua, LIU Xinyu, ZHANG Jie, ZHANG Meng, KOU Mingying, GE Wupeng, WANG Xin. Isolation, Molecular Characteristics and Antimicrobial Susceptibility of Staphylococcus aureus inform the Production Chain of Goat Milk Powder [J]. FOOD SCIENCE, 2021, 42(6): 291-297.

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WU Chen, JIANG Nan, TIAN Wenxue, WANG Ruhong, LUAN Binyu, SHI Haisu, WU Junrui, WU Rina, YUE Xiqing. Advances in the Application of Δ12/Δ15 Fatty Acid Desaturases in Fermented Foods [J]. FOOD SCIENCE, 2021, 42(3): 296-310.

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WEI Zheng, GUO Mimi, WANG Yameng, DUAN Zhangqun, YANG Kaizhou, LUAN Xia. Recent Advances in Research on Polyphenol Compounds in Camellia oleifera Seed Oil [J]. FOOD SCIENCE, 2021, 42(3): 311-320.

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HU Xiaolong, WANG Kangli, SONG Lili, HOU Jianguang, CAO Zhenhua, WU Lili, NIU Guangjie, MA Geli, ZHAO Shumin, ZHAO Dong. Comparative Assessment of Modified Sodium Dodecyl Sulfate-Phenol Method and Other Methods for Total RNA Extraction from Fermented Grains of Chinese Strong-Flavor Baijiu [J]. FOOD SCIENCE, 2021, 42(2): 74-82.

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