https://www.selleckchem.com/pr....oducts/bms-935177.ht
Overall, this study provided a comprehensive description of the dynamic changes of physicochemical parameters, flavor compounds, and microbiota profiles throughout the natural production of plain sufu. The similarities and variations among different stages, as well as correlation between flavor compounds and microbiotas would help to understand the mechanism of plain sufu production, and further to enhance the quality control of plain sufu. Inadequate cooking during sous-vide processing may cause foodborne diseases in case the food i
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