Optimization of protease-assisted sufu fermentation process and analysis of its physicochemical properties

SHENG Yuhua; LI Jing; LIN Menghui; LYU Yuting; LU Qingfeng; CAI Chenggang; ZHU Ruiyu; SUN Rong; CAI Haiying

doi:10.13995/j.cnki.11-1802/ts.028371

SHENG Yuhua, LI Jing, LIN Menghui, LYU Yuting, LU Qingfeng, CAI Chenggang, ZHU Ruiyu, SUN Rong, CAI Haiying

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (9) : 77-83.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (9) : 77-83. DOI: 10.13995/j.cnki.11-1802/ts.028371

Optimization of protease-assisted sufu fermentation process and analysis of its physicochemical properties

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(9): 77-83 https://doi.org/10.13995/j.cnki.11-1802/ts.028371

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Received	Revised	Published
2021-06-16	2021-08-01	2022-05-15
Issue Date
2022-05-26

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