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
FOOD SCIENCE . 2021, (20): 152 -159 .  DOI: 10.7506/spkx1002-6630-20201020-193