2022peer-reviewed64 citations
The formation mechanisms of key flavor substances in stinky tofu brine based on metabolism of aromatic amino acids
Hui Tang, Pao Li, Lin Chen, Jin‐Kui Ma, Honghui Guo, Xiaochen Huang +3 more
Food Chemistry
Concepts
ChemistryFlavorAromatic amino acidsTryptophanPhenylalanineBiochemistryMetabolismBacteria