Changes in antioxidant components and color of fermentation products in effluent from tofu squeezing

CHEN Siyu; LIANG Xin; LEI Yu; KONG Qianqian; WAN Xin; ZHANG Baoshan

doi:10.13995/j.cnki.11-1802/ts.025100

CHEN Siyu, LIANG Xin, LEI Yu, KONG Qianqian, WAN Xin, ZHANG Baoshan

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (6) : 34-41.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (6) : 34-41. DOI: 10.13995/j.cnki.11-1802/ts.025100

Changes in antioxidant components and color of fermentation products in effluent from tofu squeezing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(6): 34-41 https://doi.org/10.13995/j.cnki.11-1802/ts.025100

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Received	Revised	Published
2020-07-19	2020-09-27	2021-03-25
Issue Date
2021-04-15

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