The formation mechanisms of key flavor substances in stinky tofu brine based on metabolism of aromatic amino acids
Hui Tang, Pao Li, Lin Chen, Jin‐Kui Ma, Honghui Guo, Xiaochen Huang, Ruimin Zhong, Si-Qun Jing, Liwen Jiang
Topics & Concepts
ChemistryFlavorAromatic amino acidsTryptophanPhenylalanineBiochemistryMetabolismBacteriaBrineAmino acidFood scienceOrganic chemistryBiologyGeneticsFood Quality and Safety StudiesGinseng Biological Effects and ApplicationsFermentation and Sensory Analysis