Lv11
24 积分 2026-09-08 加入
HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu
42分钟前
已完结
Comparable analysis of flavor compounds and quality assessment of fermented bean curd using HS-SPME-GC/MS and colorimetric sensor array
43分钟前
已完结
Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review
1小时前
已完结
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