Analysis of the main flavor compounds and bacterial flora in the fermentation process of stinky tofu brine

doi:10.11882/j.issn.0254-5071.2025.06.018

YAN Yan, YANG Shuo, JIANG Liwen, LIU Suchun

China Brewing ›› 2025, Vol. 44 ›› Issue (6) : 123-129.

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China Brewing ›› 2025, Vol. 44 ›› Issue (6) : 123-129. DOI: 10.11882/j.issn.0254-5071.2025.06.018

Analysis of the main flavor compounds and bacterial flora in the fermentation process of stinky tofu brine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(6): 123-129 https://doi.org/10.11882/j.issn.0254-5071.2025.06.018

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Received	Revised	Published
2024-09-11	2025-04-26	2025-06-25
Issue Date
2025-07-29

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