Ageing of beancurd cheese is the main process of the protein hydrolysis and flavor development.

腐乳生产的后酵是腐乳特有风味形成、蛋白质降解的主要阶段。

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Ageing of beancurd cheese is the main process of the protein hydrolysis and flavor development.

腐乳生产的后酵是腐乳特有风味形成、蛋白质降解的主要阶段。

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