preserved beancurd

n.

腐乳；

Molecularly imprinted solid-phase extraction coupled to liquid chromatography for determination of Sudan dyes in preserved beancurds
Volatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solution
Effect of ethanol on the hydrolysis of protein and lipid during the ageing of a Chinese fermented soya bean curd--Sufu.
Principal Composition Analysis of Sensory and Physiochemical Quality of Fermented Bean Curd
Screening of a high γ-aminobutyric acid-producing Monascus spp from red preserved beancurd
Safety Assessment of the Biogenic Amines in Fermented Soya Beans and Fermented Bean Curd
Repression of acute gastric mucosal lesions by antioxidant-containing fraction from fermented products of okara (bean-curd residue).
Effect of Oral Administration of Crude Antioxidant Preparation from Fermented Products of Okara (Bean Curd Residue) on Experimentall...
Elementary introduction on nutritive value of fermented bean curd
The present status of the production of preserved beancurd in China