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Effects of the Marinating Process on the Quality Characteristics and Bacterial Community of Leisure Dried Tofu

Leisure dried tofu (LD-tofu) was prepared using two different marinating processes: the repeated heating method (RHM) and the vacuum pulse method (VPM). The quality characteristics and bacterial community succession of LD-tofu and the marinade were evaluated. The results showed that the nutrients in...

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Principais autores: Tao Wu, Zhanrui Huang, Liangzhong Zhao, Xiaohu Zhou, Hao Chen, Xiaojie Zhou, Ming Li, Jinsong Zhou, Yingyi Lin
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2023-02-01
coleção:Foods
Assuntos:
leisure dried tofu
marinade
marinating process
quality characteristics
bacterial community
Acesso em linha:https://www.mdpi.com/2304-8158/12/4/841
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