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Main parameters and the dynamics of volatile compounds during the fermentation of Chinese Mao-tofu from Huangshan region

Crossref DOI link: https://doi.org/10.1007/s10068-019-00581-0

Published Online: 2019-03-02

Published Print: 2019-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Yan, Shoubao

Dong, Dong
Funding

Funding for this research was provided by:

The National Natural Science Funds Fund (31501461)

Natural Science Foundation of Anhui Province (1508085QC56)

The Key Research and Development Project of Anhui Province (1804a07020122, 1704f0704067)

The foundation of the development and research center of Sichuan Cuisine (CC15Z01)
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Article History

Received: 22 June 2018

Revised: 5 February 2019

Accepted: 8 February 2019

First Online: 2 March 2019