Comparison between quantitative descriptive analysis and flash profile in profiling the sensory properties of commercial red sufu (Chinese fermented soybean curd).
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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