Analysis of factors related to browning of red sour soup during fermentation

As a traditional fermentation food, red sour soup (RSS) is very popular in China. However, browning is always occurred during the process of fermentation, which influences the sensory quality of RSS and limits its further application. Thus, it is meaningful to elucidate the main factors related to b...

Ausführliche Beschreibung

Bibliographische Detailangaben
Hauptverfasser: Liu, Zhiqi, Zhou, Xiaojie, Wen, Ming, Gong, Zhouliang, Lin, Bilian, Zhao, Liangzhong, Wang, Jianrong
Format: Online Artikel Text
Sprache:English
Veröffentlicht: Frontiers Media S.A. 2023
Schlagworte:
Nutrition
Online Zugang:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10012660/
https://www.ncbi.nlm.nih.gov/pubmed/36925952
http://dx.doi.org/10.3389/fnut.2023.1092745

Online

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10012660/
https://www.ncbi.nlm.nih.gov/pubmed/36925952
http://dx.doi.org/10.3389/fnut.2023.1092745

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