Citation:
Xialei Li, Yongjie Lai, Xun Li. Entering the Chemistry World of Fermented Stinky Tofu[J]. University Chemistry,
;2020, 35(3): 54-56.
doi:
10.3866/PKU.DXHX201907040
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From the perspective of chemistry, this paper popularized the chemical principles of processing fermented stinky tofu, and also introduced the potential influences on human health, aiming to enriching the scientific understanding of this Chinese-flavored traditional snack to readers.
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