Published in
Elsevier, LWT - Food Science and Technology, (88), p. 26-34, 2018
DOI: 10.1016/j.lwt.2017.08.085
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Biogenic amines content and assessment of bacterial and fungal diversity in stinky tofu – A traditional fermented soy curd
Journal article published in 2018 by
Jingsi Gu,
Tongjie Liu,
Faizan A. Sadiq,
Huanyi Yang,
Lei Yuan 
,
Guohua Zhang,
Guoqing He
,
Guohua Zhang,
Guoqing He
This paper is made freely available by the publisher.
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