Comparison between quantitative descriptive analysis and flash profile in profiling the sensory properties of commercial red sufu (Chinese fermented soybean curd).
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9516
Abstract: BACKGROUND Red sufu is a type of sufu produced by solid-state fermentation of soybean curd and coloration with red mold rice. The purposes of this study were: (i) to characterize commercial red sufu samples using… read more here.
Keywords: commercial red; analysis; soybean curd; quantitative descriptive ... See more keywords
Quantifying Nitrate Leaching under Commercial Red Raspberry Using Passive Capillary Wick Samplers
Sign Up to like & getrecommendations! Published in 2019 at "Vadose Zone Journal"
DOI: 10.2136/vzj2018.08.0152
Abstract: Groundwater NO3–N contamination in the Abbotsford-Sumas Aquifer in British Columbia, Canada, has been attributed primarily to NO3–N leaching from red raspberry (Rubus idaeus L.); however, direct estimates of NO3–N leaching are lacking. This study quantified… read more here.
Keywords: commercial red; red raspberry; no3 leaching; leaching commercial ... See more keywords