Characterization of flavor fingerprinting of red sufu during fermentation and the comparison of volatiles of typical products
Traditional Chinese red sufu is a popular condiment, and typical flavor is an important indicator of sensory qualities in commercial products. In this study, the volatile aroma analysis of Wangzhihe red sufu (WRS) from different fermentation stages and four typical red sufu products from different l...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2019-12-01
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| Series: | Food Science and Human Wellness |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453019302149 |
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