Some biochemical and physical changes during the preparation of the enzyme-ripening sufu, a fermented product of soybean curd

Li, Y.-Y.Y.-Y.LiROCH-CHUI YUChou, C.-C.C.-C.Chou2018-09-102018-09-102010http://www.scopus.com/inward/record.url?eid=2-s2.0-77951277028&partnerID=MN8TOARShttp://scholars.lib.ntu.edu.tw/handle/123456789/358839Some biochemical and physical changes during the preparation of the enzyme-ripening sufu, a fermented product of soybean curdjournal article10.1021/jf904600a