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Organic acids as a freshness indicator for tofu (soybean curd).
Her, Jae-Young; Cho, Heera; Kim, Mina K; Lee, Kwang-Geun.
Afiliação
  • Her JY; Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 410-820 Korea.
  • Cho H; Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 410-820 Korea.
  • Kim MK; Department of Food Science and Human Nutrition, Chonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-si, 54896 Korea.
  • Lee KG; Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 410-820 Korea.
J Food Sci Technol ; 54(11): 3443-3450, 2017 Oct.
Article em En | MEDLINE | ID: mdl-29051639
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2017 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2017 Tipo de documento: Article