Reference health
A Chinese fermented soybean food
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10/10 checkable references clean · checked 2026-07-22
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
26 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.
The 10 checked references that resolve
resolves10.1128/AEM.54.3.688-692.1988
Effects of Temperature and Relative Humidity on the Growth of and Enzyme Production by
<i>Actinomucor taiwanensis</i>
during Sufu Pehtze Preparation
resolves10.1002/jsfa.2740660318
Effect of ethanol on the hydrolysis of protein and lipid during the ageing of a chinese fermented soya bean curd—Sufu
resolves10.1111/j.1365-2621.1984.tb13742.x
Preparation of Fermented Soybean Curd using Stem Bromelain
resolves10.1002/(SICI)1097-0010(199902)79:2<243::AID-JSFA179>3.0.CO;2-I
Volatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solution
resolves10.1111/j.1365-2621.1990.tb01605.x
Yield and Quality of Tofu as Affected by Soybean and Soymilk Characteristics. Calcium Sulfate Coagulant
resolves10.1002/(SICI)1097-0010(199604)70:4<509::AID-JSFA532>3.0.CO;2-7
Purification and Some Properties of Glutaminase fromActinomucor taiwanensis,Starter of Sufu
resolves10.1111/j.1365-2621.1999.tb15110.x
Rapid Method for Determining Optimum Coagulant Concentration in Tofu Manufacture
The 26 references without a DOI — listed, not checked
no DOI — not checkedIndigenous fermented foods
no DOI — not checkedProduction of glutaminase by Actinomucor elegens, A. taiwanensis and Aspergillus oryzae
no DOI — not checkedScreening of thermo-tolerant strain of Mucor sp. for sufu production
no DOI — not checkedThe history of sufu
no DOI — not checkedPhysiology of thermo-tolerant strain of Mucor sp. H4
no DOI — not checkedThe screening of thermo-tolerant strain of Mucor spp
no DOI — not checked10.1016/S0168-1605(00)00523-7_BIB12
no DOI — not checkedSufu–a health soybean food
no DOI — not checkedThe modified process of sufu production
no DOI — not checkedContents of various types of proteins and water soluble peptides in sufu during aging and the amino acid composition of tasty oligopeptides
no DOI — not checkedMurphy, P.A., Chen, H.P., Hauck, C.C., Wilson, L.A., 1997. Soybean protein composition and tofu quality. Food Technol., 51 (3), 86–88, 110.
no DOI — not checkedAsian fungal fermented food
no DOI — not checkedHalophilic organisms in sufu, Chinese cheese
no DOI — not checked10.1016/S0168-1605(00)00523-7_BIB23
no DOI — not checked10.1016/S0168-1605(00)00523-7_BIB24
no DOI — not checked10.1016/S0168-1605(00)00523-7_BIB25
no DOI — not checkedSoybean cheese
no DOI — not checkedWang, 1861 cited in Wang, R.-Z., Du, X.-X., (Eds.) 1998. The Production of Sufu in China. China Light Industry Press, Beijing, China (in Chinese).
no DOI — not checkedHistory of chinese fermented foods
no DOI — not checkedSufu quality and ripening (postfermentation) control
no DOI — not checked10.1016/S0168-1605(00)00523-7_BIB30
no DOI — not checkedMucor sufu in Chinese fermented bean curd
no DOI — not checkedPreparation and characterization of Tofuyo (fermented soybean curd)
no DOI — not checkedStudies on biogenic amines in foods: I. Determination of biogenic amines in fermented soybean foods by HPLC
no DOI — not checkedThe history of sufu production
no DOI — not checkedLegend of sufu
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