Fingerprints of volatile flavor compounds from southern stinky tofu brine with headspace solid‐phase microextraction/gas chromatography–mass spectrometry and chemometric methods

It is difficult to produce southern stinky tofu, a famous traditional Chinese snack, at industry scale due to the complex composition of its brine. In this study, the fingerprints of organic volatile flavor compounds in the southern stinky tofu brine samples from five manufacturers were studied usin...

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Detalles Bibliográficos
Autores principales: Li, Pao, Xie, Jing, Tang, Hui, Shi, Cong, Xie, Yanhua, He, Jing, Zeng, Yulun, Zhou, Hongli, Xia, Bo, Zhang, Chunyan, Jiang, Liwen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392830/
https://www.ncbi.nlm.nih.gov/pubmed/30847168
http://dx.doi.org/10.1002/fsn3.943

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392830/
https://www.ncbi.nlm.nih.gov/pubmed/30847168
http://dx.doi.org/10.1002/fsn3.943

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