Effects of the Marinating Process on the Quality Characteristics and Bacterial Community of Leisure Dried Tofu.

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第一作者： Tao,Wu

第一单位： Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.

作者： Tao,Wu ^[1] ; Zhanrui,Huang ^[1] ; Liangzhong,Zhao ^[1] ; Xiaohu,Zhou ^[1] ; Hao,Chen ^[1] ; Xiaojie,Zhou ^[1] ; Ming,Li ^[1] ; Jinsong,Zhou ^[2] ; Yingyi,Lin ^[3]

作者单位： Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China. ^[1] Jinzai Food Group Co., Ltd., Yueyang 414022, China. ^[2] Beijing Kangdeli Machinery Manufacturing Co., Ltd., Beijing 100074, China. ^[3]

关键词 bacterial community leisure dried tofu marinade marinating process quality characteristics

DOI 10.3390/foods12040841

PMID 36832916

发布时间 2023-02-28

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Foods (Basel, Switzerland)

2023年12卷4期

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Effects of the Marinating Process on the Quality Characteristics and Bacterial Community of Leisure Dried Tofu.

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Effects of the Marinating Process on the Quality Characteristics and Bacterial Community of Leisure Dried Tofu.

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