Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean.


In the present study, sufu, a soft cheese-like oriental fermented food, was prepared by ripening the salted-tofu cubes in Aspergillus oryzae-fermented soybean-rice koji at 37°C for 16 days (16-day sufu). Sufu was further held at room temperature for another 30 days (46-day sufu). The volatile components of the non-fermented tofu cubes and the sufu products… (More)
DOI: 10.1016/j.jbiosc.2011.09.021


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