Characteristic flavor compounds and bacterial community of different gray sufu, a traditional Chinese fermented soybean curd

Chunzhi Xiea College of Food and Biology Engineering, Xuzhou University of Technology, Xuzhou, ChinaView further author information

Kexin Zhoua College of Food and Biology Engineering, Xuzhou University of Technology, Xuzhou, ChinaView further author information

Jingjing Rena College of Food and Biology Engineering, Xuzhou University of Technology, Xuzhou, ChinaView further author information

Yue Tanga College of Food and Biology Engineering, Xuzhou University of Technology, Xuzhou, ChinaView further author information

Heng Yuana College of Food and Biology Engineering, Xuzhou University of Technology, Xuzhou, ChinaView further author information

Enqi Liua College of Food and Biology Engineering, Xuzhou University of Technology, Xuzhou, ChinaCorrespondence[email protected]
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Yu Wangb Natural Products Research Center of Guizhou Province, Guizhou Medical University, Guiyang, China;c State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang, ChinaCorrespondence[email protected]
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Characteristic flavor compounds and bacterial community of different gray sufu, a traditional Chinese fermented soybean curd

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Characteristic flavor compounds and bacterial community of different gray sufu, a traditional Chinese fermented soybean curd

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