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

Leisure dried tofu (LD-tofu) was prepared using two different marinating processes: the repeated heating method (RHM) and the vacuum pulse method (VPM). The quality characteristics and bacterial community succession of LD-tofu and the marinade were evaluated. The results showed that the nutrients in...

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Detalles Bibliográficos
Autores principales: Wu, Tao, Huang, Zhanrui, Zhao, Liangzhong, Zhou, Xiaohu, Chen, Hao, Zhou, Xiaojie, Li, Ming, Zhou, Jinsong, Lin, Yingyi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956934/
https://www.ncbi.nlm.nih.gov/pubmed/36832916
http://dx.doi.org/10.3390/foods12040841

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956934/
https://www.ncbi.nlm.nih.gov/pubmed/36832916
http://dx.doi.org/10.3390/foods12040841

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