Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties.
Wenqing ChenHaile MaQunhui JiangChen ShenPublished in: Journal of the science of food and agriculture (2024)
Consequently, the findings can provide a scientific basis for manufacturers to achieve precise quality control and large-scale production of CIR-baked dried tofu products. © 2024 Society of Chemical Industry.
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