A new style of fermented tofu by Lactobacillus casei combined with salt coagulant
Yan Wang, Xiaoyu Yang, Liang Li
Topics & Concepts
Lactobacillus caseiFood scienceFlavourFermentationChemistryLactic acidBacteriaBiologyGeneticsFood Quality and Safety StudiesBiochemical Analysis and Sensing TechniquesGABA and Rice Research