Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review
Guanmian Wei, Bimal Chitrakar, Joe M. Regenstein, Yaxin Sang, Peng Zhou
Topics & Concepts
FlavorFermentationAromaFood scienceBiotechnologyFermentation in food processingTasteBiologyChemistryBacteriaLactic acidGeneticsPolyamine Metabolism and ApplicationsProbiotics and Fermented FoodsGABA and Rice Research