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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...
| Autores principales: | , , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| 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 |