Optimization of coloring process for Changsha stinky tofu and comparing of odor components before and after being soaked in brine

TANG Hui; CHEN Lin; ZENG Yu-lun; LI Pao; HE Jing; JIANG Li-wen

doi:10.3969/j.issn.2095-1191.2019.04.21

TANG Hui, CHEN Lin, ZENG Yu-lun, LI Pao, HE Jing, JIANG Li-wen. 2019: Optimization of coloring process for Changsha stinky tofu and comparing of odor components before and after being soaked in brine. Journal of Southern Agriculture, 50(4): 831-837. DOI: 10.3969/j.issn.2095-1191.2019.04.21

Citation:

TANG Hui, CHEN Lin, ZENG Yu-lun, LI Pao, HE Jing, JIANG Li-wen. 2019: Optimization of coloring process for Changsha stinky tofu and comparing of odor components before and after being soaked in brine. Journal of Southern Agriculture, 50(4): 831-837. DOI: 10.3969/j.issn.2095-1191.2019.04.21

Citation:

TANG Hui, CHEN Lin, ZENG Yu-lun, LI Pao, HE Jing, JIANG Li-wen. 2019: Optimization of coloring process for Changsha stinky tofu and comparing of odor components before and after being soaked in brine. Journal of Southern Agriculture, 50(4): 831-837. DOI: 10.3969/j.issn.2095-1191.2019.04.21

Optimization of coloring process for Changsha stinky tofu and comparing of odor components before and after being soaked in brine

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Optimization of coloring process for Changsha stinky tofu and comparing of odor components before and after being soaked in brine

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