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Identification and analysis of the flavor characteristics of unfermented stinky tofu brine during fermentation using SPME-GC–MS, e-nose, and sensory evaluation

Crossref DOI link: https://doi.org/10.1007/s11694-019-00351-w

Published Online: 2020-01-03

Published Print: 2020-02

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

Authors

Wang, Yang

Gao, Yingying

Liang, Wei

Liu, Yingxia

Gao, Haiyan https://orcid.org/0000-0002-1114-3387
Funding

Funding for this research was provided by:

the National Key Research and Development Plan of China (2017YFD0400101)
License Information

Text and Data Mining valid from 2020-01-03

Version of Record valid from 2020-01-03
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Article History

Received: 2 May 2019

Accepted: 19 December 2019

First Online: 3 January 2020

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